Southwestern Maple Glazed Salmon with Pineapple Salsa

5 stars based on 2 votes

maple-glazed-salmon-pineapple-salsa-1

This maple glazed salmon was featured on the August cover of Cooking Light.  It caught my eye as I was about to get in line at the grocery store and looked so good, I turned around and made a beeline to the fish counter instead.  You basically make a homemade chili powder, dust it generously over salmon fillets, then broil and glaze with maple syrup.  The spices create a delicious top crust and add a hint of heat and bitterness to balance out the sweetness of the syrup and richness of the salmon.  The pineapple salsa is my addition.  If you don’t want to bother, the salmon is delicious on its own but the fresh fruit really adds another dimension and completes the dish.

Begin by making the pineapple salsa. It’s simply a mix of chopped fresh pineapple, cilantro, fresh lime juice and maple syrup.  Set it aside to let the flavors marry while you prepare the salmon.

For the salmon, begin with the spice rub.  You’ll need ancho chili powder, cumin, paprika, kosher salt and sugar.  Note that ancho chili pepper powder is not the same as regular chili powder.  Chili powder is a blend of spices that season chili and similar dishes, while ancho chili powder is a pure chili powder made from ground ancho peppers with deep rich flavor and mild to medium heat.  Many large grocery stores carry it, and you can always find it at Whole Foods.

Arrange the salmon fillets on a foil-lined baking sheet for easy clean up, then sprinkle the spice rub over top.

Set your oven rack about 6 inches from the broiler, and then broil the salmon for about five minutes. Remove the pan from the oven and brush the salmon fillets with maple syrup, and then broil for one minute more.

As you can see, the top crust will look very dark and almost burnt but don’t worry, it’s not — the spices simply turn dark when moistened.  To serve, transfer the salmon fillets to plates and top with the pineapple salsa.

Try serving this with my savory Cheddar & Thyme Cornbread or Cornbread Muffins. Enjoy!

 

Southwestern Maple Glazed Salmon with Pineapple Salsa

Servings: 4
Total Time: 30 Minutes

Ingredients

For the Salmon

  • 1 teaspoon paprika
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • 1 teaspoon kosher salt
  • 4 (6 ounce) 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

  1. Set an oven rack about 6 inches from the top of the oven and preheat the broiler. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  2. Make the pineapple salsa by combining all of the ingredients in a small bowl. Set aside.
  3. Mix the paprika, ancho chili powder, cumin, sugar and kosher salt together in a small bowl.
  4. Place the salmon fillets on the prepared baking sheet and sprinkle evenly with the spice mixture. Broil for 5-6 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 salmon fillets to plates and top with pineapple salsa.

Reviews & Comments

  • 5 stars

    This meal turned out great! A few days later I made pork tacos and used the pineapple salsa recipe to serve with it- so simple but it really brings the dish together.

    The rub for the salmon was really good too, I might have to make a big batch so I can have it on hand!

    - Emily Neifeld on July 29, 2014 Reply
  • 5 stars

    Ummmm…yeah. This was absolutely fantastic. I felt like an actual chef when I took my first bite (gotta work on my plating, though). The pineapple salsa brought everything together in perfect harmony. If you do not add the pineapple salsa, you are doing yourself and everyone you cooked for a disservice. An absolutely fantastic, perfectly portioned meal with the sautéed zucchini/cherry tomato recipe.

    - John Wallace on July 28, 2014 Reply
  • Oh but wanted to also mention that the pineapple salsa was great. However, I did add some finely chopped red onion.

    - Aliece on May 21, 2014 Reply
  • Ok. I tried this Sunday night and was not thrilled. Grilling seemed to take away from the flavors that broiling could have brought out. I also noticing everyone reaching for the salt shaker for their fish. With the amount of salt in the recipe vs the amount of fish, I’d go up on the salt amount unless you are sodium-restricted. Just not a favorite with me. I’ll give it one more shot in a couple of weeks and I’ll add more salt and I’ll broil it also and see what happens.

    - Aliece on May 21, 2014 Reply
  • I am going to make this on Sunday for a guest who is coming over. We all love salmon and I’ve been looking for something different than just ‘grilled’. Thank you so much for the recipe. Can’t wait to try it!

    - Aliece on May 13, 2014 Reply
  • HOE CAN I GRILL THE PINEAPPLE SALMON INSTEAD OF USING THE BROILIER

    - JOE ZUGLIANI on April 11, 2014 Reply
    • Hi Joe, You can season the salmon with the spice rub and grill until almost done. Brush on the maple glaze at the end and continue cooking for about a minute.

      - Jenn on April 12, 2014 Reply
  • To the woman whose husband does not like maple syrup, if you have a supermarket with a kosher or Passover section, you can try Silan date syrup. Adds a nice sweetness with a less pronounced flavor. It is also good on oatmeal and plain Greek yogurt.

    My husband loathes pineapple. What fruit would suggest as a substitute? I think mango or peaches might be too sweet.

    - Deb on March 12, 2014 Reply
    • Hi Deb, I like your idea to substitute mango or peaches; you may just need to add a bit more lime to cut the sweetness.

      - Jenn on March 12, 2014 Reply
  • WOW! FANTASTIC, I’m a fan of salmon thanks for this recipe. Sending this to a host of family. Thanks keep up the great work. GOD Bless

    - kathleen on January 14, 2014 Reply
  • Salmon was delicious and i would make even more (double) the salsa recipe because it’s a great side for the salmon and it goes quickly. Watch the salmon carefully, it’s best when it’s on the rare side.

    - susan on March 11, 2013 Reply
  • This is a regular I. Our family dinner line up!

    - Sharyn on March 10, 2013 Reply
  • I made this for supper last night. It is excellent but I did make a few changes. I added chopped red pepper. I did not have maple syrup. I substituted honey. Scrumptious!

    - Carol on March 9, 2013 Reply
  • I love the combination of this rub and the pineapple salsa. I have made this exactly as is and wouldn’t change a thing. The cilantro with the pineapple is a great combination.

    - Debi on March 9, 2013 Reply
  • All I can say is I have made this recipe several times, and it’s delicious! Thanks jennifer for a fantastic fish recipe!

    - Katzzz on October 9, 2012 Reply
  • Salmon is my absolute favorite–any preparation! But this looks like a winner for sure. Will definitely try it!

    - Perrie on June 27, 2012 Reply
  • I made this dish for a dinner party of eight. My guests all loved it, served with a light, green salad with strawberries and pecans and rice pilaf.

    The fresh pineapple was especially tasty as a salsa. I doubled the recipe so that I would have salsa for an additional dinner.

    - Maryann Guevara on June 20, 2012 Reply
  • This was fantastic! It definitely will be on the rotation!

    - Colleen on May 16, 2012 Reply
  • I can’t wait to try this – I was looking for a new recipe to try with our recent catch of salmon and this sounds delicious – sweet and spicy! YUM!!!

    - kathy on May 16, 2012 Reply
  • Wonderful combination of flavors. We are not huge fans of salmon, but with this combination we will be eating more and more of it! Thanks again for the great, healthy recipes!

    - LindaK on May 16, 2012 Reply
  • This was very good, and very easy. It was spicy, but the flavor combination helps make the spiciness tolerable. This was so easy, it will be made over and over in my house. The ingredients are simple and usually in the house! This is a great weeknight meal for how quickly it can go from preparation to the dinner plate!

    - Karen on May 15, 2012 Reply
  • Delicious and nutrious way to get my family to eat salmon

    - Carolyn on May 15, 2012 Reply
  • Such an easy and healthy recipe to get your Omega-3! My husband who isn’t a fan of salmon liked this because of the spicy, sweet topping.

    - Bridget on March 6, 2012 Reply
  • Love it! I made this last night and it is now replacing my old maple glazed salmon recipe :)

    - Mary Ann on March 5, 2012 Reply
  • Looks healthy and tasty!

    - Jill on March 4, 2012 Reply
  • So delicious and easy!

    - Jennifer on March 4, 2012 Reply
  • I am always looking for more recipes with salmon, and this sounds spectacular. Such an easy prep process, and I love the idea of having a delicious meal ready in virtually 15 minutes (if that)!

    - Cynthia on March 2, 2012 Reply
  • Another of your recipes we make often – so yummy! When mangoes are back in season, I’m going to substitute them for the pineapple, just for variety…we eat salmon a lot and this spice rub is awesome. Thanks again!

    - Terri on March 1, 2012 Reply
  • Yum, I’m going to make this tonight for my client who wants a salmon dish that is simple & healthy with a little kick!

    - Debby Poe on March 1, 2012 Reply
  • I LOVE this!!!

    - Judee on March 1, 2012 Reply
  • I made this last night and it was a huge hit!!! I was so delicious and easy to make! I will definitely make it again!

    - Jackie on March 1, 2012 Reply
  • This was TERRIFIC!!! My husband and two boys all approved and devoured it! They loved the rub, and the maple syrup specified in the recipe was just the perfect amount. Because the pineapple I got was extremely sweet, I added about 1/4 teaspoon kosher salt to the salsa and sprinkled some black pepper on it. This recipe gives me an idea of doing a broiled blackened salmon… using a blackened rub and maybe brushing the salmon with melted butter instead of maple syrup? Anyway, thanks again, Jenn, for another wonderful recipe!!

    - Kim on February 28, 2012 Reply
  • Another fantastic recipe! As a registered dietitian, the amount of actual sodium per serving is completely acceptable and can easily be part of a sodium restricted 2000mg/day diet prescription. No worries people.

    - Sheryl on February 16, 2012 Reply
  • This looks so good. Pineapple is on sale at my local grocery store, so it looks like this is going to get made!

    Any suggestions on cooking fish? I have yet to actually have my fish not crumble into little bits and pieces….

    - Mara on February 15, 2012 Reply
    • Mara, Follow the recipe and you will have success! Fish is easy to broil, especially salmon. Good luck!

      - Jenn on February 15, 2012 Reply
  • How hot does the oven need to be?

    - emily on February 13, 2012 Reply
    • Hi Emily, Set the oven to “broil.”

      - Jenn on February 13, 2012 Reply
  • Have you ever tried this with chicken? My husband HAAAAAAAAAAATES fish, which makes me incredibly sad!!

    - Kiriel on February 11, 2012 Reply
    • Hi Kiriel, I haven’t tried it myself but it would probably work well with boneless chicken breasts.

      - Jenn on February 12, 2012 Reply
  • I’m not even a salmon fan but I may have to try this. Looks delicious.

    - Jules on February 10, 2012 Reply
  • I am putting salmon fillets on my grocery list, and fresh pineapple. This looks delicious, easy, and healthy. Thanks, Jenn.

    - Liz on February 9, 2012 Reply
  • As a health professional, I am concerned about the amount of salt in this recipe. Please check out all the recent articles calling for less salt. Maybe in the future, say salt to taste. This is such a healthy recipe, except for the amount of salt you’re recommending.

    - Phyllis Barrier on February 9, 2012 Reply
    • Hi Phyllis, Taste-wise this is just the right amount of salt, but feel free to cut back if you prefer.

      - Jenn on February 9, 2012 Reply
    • Too much salt? Really? This recipe calls for 1 teaspoonful total — and Kosher at that, which has less sodium chloride by weight compared to regular table salt.

      That’s just 980 mg of salt. Now, divide that by 4 portions and you get 245 mg per person. The Mayo Clinic recommends you get no more than 2300 mg per day, although they say the average American takes in 3,400 mg.

      With that said, this recipe is calling for just over 10% of your optimal daily intake of salt — not too shabby.

      On top of that, it’s being used in a rub, which means a portion of it won’t even make it in the final dish — it will be scattered on the baking sheet, on your kitchen counter, and stuck to your fingers after you’ve plastered it on the fish.

      - Neil on February 12, 2012 Reply
  • My husband can barely be in the same room if I have the maple syrup out. Sad! Do you have a substitute you could suggest? This recipe sounds delicious!

    - Beth B on February 9, 2012 Reply
    • Beth, You could try honey, agave or corn syrup. Hope that helps!

      - Jenn on February 9, 2012 Reply
  • Mmm I am making this immediately!!!

    - Meg at Peaches and Cake on February 9, 2012 Reply
  • That salsa might not make it up top of the salmon. I would most likely eat it all before dinner!

    - leslie on February 9, 2012 Reply

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