Salmon with Pineapple Salsa
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A simple spice rub, a drizzle of maple syrup, and a fresh pineapple salsa turn ordinary salmon into something really special.
This recipe started with a maple-glazed salmon recipe I clipped years ago, but over time I put my own spin on it with a fresh pineapple salsa. The salmon is rubbed with a blend of spices, then broiled and glazed with maple syrup. The spices form a flavorful crust and provide just enough heat to balance the sweet glaze. The fresh pineapple salsa adds a bright note that really takes it up a notch.
“Made this last night and wow, my family is still talking about it this morning.”
What You’ll Need For Salmon with Pineapple Salsa
For this pineapple salmon recipe, you’ll need paprika, ancho chile powder, ground cumin, sugar, kosher salt, salmon fillets, maple syrup, fresh pineapple and cilantro, and lime.
Step-By-Step Instructions
Step 1: Make the salsa. Mix the chopped pineapple, cilantro, lime juice, and maple syrup in a bowl; set it aside to let the flavors marry while you prep the fish.
Pro Tip: Prepping the salsa at least 15 to 20 minutes before you eat lets it sit and gives the lime juice and maple syrup time to draw out the pineapple’s natural juices, so the flavors really marry creating a built-in sauce for the fish.
Step 2: Prepare the rub. Combine the ancho chile powder, cumin, paprika, salt, and sugar.
Pro Tip: Ancho chile powder is different than a standard chili powder blend. Anchos are dried poblano peppers, and they’ve got a unique, smoky sweetness that’s way more complex than the garlicky, cumin-heavy flavor of regular chili powder. Most major grocery stores carry it, but if you can’t find it or want to use what you have on hand, regular chili powder can be substituted.
Step 3: Season the fish. Arrange the salmon fillets on a foil-lined baking sheet and sprinkle the spice rub evenly over the top.
Pro Tip: When you’re applying the rub, gently press the spices into the flesh with your fingers. This helps the seasoning stick so it doesn’t just slide off once the salmon starts to release its natural oils in the oven.
Step 4: Broil and glaze. Set the oven rack 6 inches from the broiler and cook the salmon for 5 minutes. Remove the pan, brush the fillets with maple syrup, and broil for one more minute.
Pro Tip: Don’t let the dark color throw you off! The combination of the deep red ancho powder and the caramelized maple syrup makes the crust look nearly burnt, but that’s where all the flavor is.
Step 5: Serve. Transfer the fillets to a platter or individual plates and top generously with the pineapple salsa.
More Easy Seafood Dishes You’LL Love
Salmon with Pineapple Salsa
Ingredients
For the Salmon
- 1 teaspoon paprika
- 1 teaspoon ancho chile powder
- ¼ teaspoon ground cumin
- ¼ teaspoon sugar
- 1 teaspoon kosher salt
- 4 (6-oz) salmon fillets
- 2 tablespoons maple syrup
For the Pineapple Salsa
- 2 cups diced fresh pineapple
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice, from one lime
- 1 tablespoon maple syrup
Instructions
- Set an oven rack about 6 in (15-cm) from the top of the oven and preheat the broiler. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Make the pineapple salsa by combining all of the ingredients in a small bowl. Set aside.
- Mix the paprika, ancho chili powder, cumin, sugar and kosher salt together in a small bowl.
- Place the fillets on the prepared baking sheet and sprinkle evenly with the spice mixture. Broil for 5 to 6 minutes, or until almost done. Remove the pan from the oven and brush the fillets evenly with the maple syrup. Broil for one minute more. Transfer the fish to plates and top with pineapple salsa.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made this last night and wow, my family is still talking about it this morning. I’ll make double next time as I had requests for seconds. Made OUAC Cowboy Caviar and portioned out the spice blend for this recipe earlier in the day so by dinner time all I had to do was sprinkle the seasoning on the filets, broil, baste with maple syrup, broil a minute longer and we had an amazing dinner on the table. Our go to salmon is Jenn’s pan seared salmon, but this was such a flavorful way of mixing it up. Will be making again soon!
i am looking to do this for a large party and dont want to have to wait until all of the guests come to do the cooking. Can this be served cold or cook it about an hour ahead of time and reheat?
I think it would be tasty served cold or at room temperature. Hope everyone enjoys!
Can I roast this instead of using the broiler following your instructions on your blackened salmon recipe? I don’t know why but I am scared of using a broiler. Thanks!
Hi Brian, you can roast this instead, but if you’d like to get the nice crust on top, after you brush on the maple syrup, it would be helpful to pop tit under the broiler for 1 minute. If you don’t want to use the broiler, it will still turn out; you just won’t get that crusty top. Enjoy!
Easy to make and delicious. Followed the directions for the salmon to the letter. Skipped the pineapple salad, so cannot comment on that. The salmon, however, was fantastic. A nice spice crust that is sweet and spicy without the hassle or mess of frying. Will definitely make again.
For the broiler setting, normal or high? You have the maple syrup as an ingredient for the salsa but you also say to brush it on the salmon.
Hi Kathy, whenever I mention using the broiler, you can assume it’s always on the high setting. And if you look at the ingredient sections for both the salsa and the salmon, they both include maple syrup as an ingredient. Hope you enjoy the salmon if you make it!
Fabulous! I cooked it on a wood plank on the grill instead of the oven. The pineapple salsa was delicious, but the salmon was so good it could have been eaten on its own. Paired it with cilantro lime rice and roasted broccoli with chipotle honey butter – would choose one or the other in the future, as it was too much food.
I’m making this for company on Saturday. What side do you recommend serving it with?
Hi Marge, Sorry I’m seeing this too late to weigh in! I would serve with cilantro rice.
Delicious. We’ve kept this in our regular meal rotation for a long time (maybe 5 years?). We’re a family of 8 and it’s a crowd pleaser.
Another winning recipe from Jenn! The salmon was delicious and the pineapple salsa really made it pop. Paired it with Jenn’s rice pilaf recipe from the simple sides portion of her second cookbook…it was an excellent, easy, and filling meal! Not to mention healthy. Hubby declared it on the top tier of favorite recipes (all of which are Jenn’s)!
Another excellent recipe from Chef Jenn. This recipe is light and very flavorful. I can always count on Jenn’s recipes. Thank you! My husband and I both like to cook and it’s surprising how often we both independently come up with one of Jenn Segal’s recipe. This was another one of those times.