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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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.
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, Follow the recipe and you will have success! Fish is easy to broil, especially salmon. Good luck!
How hot does the oven need to be?
Hi Emily, Set the oven to “broil.”
Have you ever tried this with chicken? My husband HAAAAAAAAAAATES fish, which makes me incredibly sad!!
Hi Kiriel, I haven’t tried it myself but it would probably work well with boneless chicken breasts.
I’m not even a salmon fan but I may have to try this. Looks delicious.
I am putting salmon fillets on my grocery list, and fresh pineapple. This looks delicious, easy, and healthy. Thanks, Jenn.
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.
Hi Phyllis, Taste-wise this is just the right amount of salt, but feel free to cut back if you prefer.
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.
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, You could try honey, agave or corn syrup. Hope that helps!
Mmm I am making this immediately!!!
That salsa might not make it up top of the salmon. I would most likely eat it all before dinner!