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.
Ingredients
- 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