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, glaze, and serve. 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. Transfer the fillets to plates and top generously with the pineapple salsa.
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.
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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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!
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.
Oh but wanted to also mention that the pineapple salsa was great. However, I did add some finely chopped red onion.
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.
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!
HOE CAN I GRILL THE PINEAPPLE SALMON INSTEAD OF USING THE BROILIER
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.
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.
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.
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
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.
This is a regular I. Our family dinner line up!