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Barbequed Salmon With Fresh Corn Grits & Chipotle Nectarines

Barbequed Salmon With Fresh Corn Grits & Chipotle Nectarines

Created by Chef Mark Fuller Executive Chef and Owner of Ma’ono Fried Chicken & Whisky, Seattle
0.75/5 - 4 Ratings
Makes 4 servings.
AmericanBBQSouthern / Soul Food
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Recipe uses Chipotle Sauce
Chipotle Sauce
Barbequed Salmon With Fresh Corn Grits & Chipotle Nectarines


3/4 cup blue agave syrup
1/3 cup soy sauce
3 tablespoons fish sauce
6 garlic cloves, minced
1 tablespoon olive oil
2 pounds salmon fillet, cut into four 8-ounce pieces
2 ripe nectarines, pitted and cut into large chunks
1 tablespoon fresh chopped mint or basil
1 tablespoon olive oil
1 teaspoon sea salt
Fresh Corn Grits
4 ears corn on the cob, husked and each halved
1 tablespoon butter
Salt and pepper to taste


MarinadeIn a large bowl, combine agave syrup, soy sauce, TABASCO® Chipotle Sauce, fish sauce, TABASCO® Original Red Sauce, garlic and olive oil. Add salmon fillets; cover and refrigerate about 3 hours, turning occasionally.

NectarinesIn a medium bowl, combine nectarines, mint, olive oil, salt and TABASCO® Chipotle Sauce. Mix well. Cover and refrigerate.

Fresh Corn GritsGrate kernels from corn cob into bowl. Place corn and butter in 2-quart saucepan. Over high heat, heat corn to boiling, stirring frequently until mixture thickens. Stir in TABASCO® Original Red Sauce, salt and pepper. Mix well.

SalmonPreheat grill to medium-high.

Grease grill. Place salmon, skin-side up on grill. Grill about 4 minutes. Turn fish; cook about 4 minutes longer or until salmon flakes easily when tested with a fork.

Serve salmon with fresh corn grits and nectarines.

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You will need:

Chipotle Sauce

A smoky, flavorful sauce. Pairs well with any BBQ dish.

Chipotle Sauce