Grilled Salmon and Peaches with Basil-Pistachio Gremolata


Grilling a large salmon fillet is a surefire way to wow guests at the table. It's also easier than grilling individual fillets and adds a little insurance against overcooking. If you're nervous about grilling the fish, take heart: You don't have to flip it, the skin keeps it intact, and even though you're cooking it over both direct and indirect heat, it stays put on the grill. The skin crisps up beautifully, and the spice rub adds bold notes that pair well with sweet peaches and red onion.

Prep Time:
10 mins
Additional Time:
15 mins
Total Time:
25 mins
4 servings
Nutrition Profile:


  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon brown sugar

  • 1 teaspoon kosher salt, divided

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground red pepper

  • 1 (1 1/2 pound) salmon fillet, skin-on

  • Cooking spray

  • 1 small red onion (about 9 ounces)

  • 2 large peaches, slightly firm

  • 2 tablespoons olive oil

  • ¼ cup chopped dry-roasted pistachios

  • ¼ cup chopped fresh basil

  • 2 teaspoons grated lemon zest


  1. Prepare grill for indirect grilling: Heat one side of a gas grill to medium-high (400 degrees F), or push hot coals to one side of a charcoal grill. Maintain temperature at about 400 degrees F.

  2. Combine cumin, chili powder, sugar, 3/4 teaspoon salt, garlic powder, and red pepper; rub evenly over flesh side of salmon.

  3. Cut onion into 8 wedges, leaving root end intact. Cut each peach in half, remove pit, and cut each half into 4 wedges (16 wedges total). Place onion and peach wedges in a medium bowl; drizzle with oil, and toss gently to coat.

  4. Arrange salmon over hot coals on oiled grill rack (over direct heat); close lid and grill until skin becomes crisp and lightly browned, 4 to 5 minutes. Move salmon to unheated side of grill for indirect grilling: On a gas grill, turn off burners under salmon and turn on burners on the other side of grill; on charcoal grill, carefully rotate grill rack using oven mitts so that salmon is over unheated side of grill. Arrange onion and peach wedges over hot coals on oiled grill rack (over direct heat). Close lid and grill until salmon flakes when tested with a fork and onion and peach wedges are well marked, about 4 to 5 minutes for salmon (no need to flip) and 1 to 2 minutes per side for onions and peaches. Remove from grill; sprinkle onion with remaining 1/4 teaspoon salt. Arrange salmon, peach wedges, and onion wedges on a platter.

  5. Combine pistachios, basil, and lemon zest. Sprinkle evenly over platter.

Nutrition Facts (per serving)

392 Calories
20g Fat
18g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 392
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 3g 11%
Total Sugars 11g
Added Sugars 1g 2%
Protein 36g 72%
Total Fat 20g 26%
Saturated Fat 3g 15%
Sodium 601mg 26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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