Cooking salmon on the grill imparts a subtle smoky flavor that contrasts perfectly with a tangy kiwi salsa amped up with a touch of heat. It’s a light but satisfying meal, ideal for long summer nights.
Ingredients
- 4 kiwis, peeled and diced
- ½ small red onion, finely chopped
- 1 red Fresno chili pepper or jalapeño, seeded and finely chopped
- ¼ cup chopped fresh cilantro
- 1 lime, zested and juiced, divided
- 1 tsp. honey
- 4 (6 - oz.) skin-on salmon fillets
- 2 Tbsp. olive oil
- 1 tsp. ground cumin
Steps
- In a medium bowl, combine kiwis, onion, chili pepper, cilantro, lime juice and honey. Season with salt. Set aside.
- Set grill to medium-high and grease grill grates. Pat salmon dry with paper towels. Rub with oil, cumin and lime zest. Season with salt and pepper.
- Place salmon on grill skin-side down. Close lid and cook until mostly opaque and flakes easily, 6–8 minutes. Flip salmon and cook 30 seconds more, until slightly charred and cooked through. Spoon chili-lime salsa over top of salmon to serve.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- grilled fish recipes
- Fresh Magazine September 2026
- summer grilling