• 4 salmon fillets (with skin), each 170 to 220 grams and about 2.5 cm thick, pin bones removed
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil


  • 2 nectarines, about 450g total, cut into ½-inch dice
  • ½ cup ¼-inch dice red bell pepper
  • ¼ cup ¼-inch dice red onion
  • ¼ cup finely chopped fresh chervil leaves
  • 1 jalapeño chile pepper, seeded and finely diced
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon kosher salt


Step 1
In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.

Step 2
Prepare the grill for direct cooking over high heat (230° to 290°C).

Step 3
Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.

Step 4
Brush the cooking grates clean. Braai the salmon, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates, leaving the skin on the grate. Serve warm with the salsa.

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