准备

准备鲑鱼

• In a medium bowl, whisk the miso, mirin, vinegar, honey, oil, ginger, and Sriracha. Put the salmon in a shallow nonreactive container, and using a small silicone spatula, coat each fillet all over with the glaze. Cover and refrigerate for 1 to 2 hours.
• Meanwhile, prepare a medium-high (400°F to 475°F) charcoal grill fire. Using a long-handled spatula, push the coals to the center of the grill; or light the center burner on a gas grill and heat to medium high.

Make the relish

• Shortly before grilling the salmon, toss the nectarines, basil, honey, lime juice, and oil in a medium bowl. Season to taste with salt and pepper. Set aside at room temperature.

Grill the salmon and serve

• When the grill is ready, remove the salmon from the container and scrape off excess glaze from the skin side of the fillets. (You don’t have to remove it all, just the excess clumps.) Oil the grill grate. Put the salmon onto the grill skin side down. Do not move or flip the fillets. Immediately cover the grill and cook without turning until just cooked through (125°F on an instant-read thermometer), about 8 to 10 minutes. (Make sure that the glaze doesn’t burn. If necessary, move the fillets to a cooler area of the grill.)
• Using a fish spatula, transfer the fillets to serving plates. Spoon some relish onto each plate; serve with the lime wedges.