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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Delicious! My husband isn’t the biggest salmon lover but he really enjoyed this! I had a thicker filet and cooked it 1 minute longer.
I’ve usually baked salmon with just maple syrup on it, but this was sooo much better. Thanks for another awesome recipe!!
I made this for my step-daughter’s birthday dinner. We were a party of 7 and EVERYONE loved this dish, including my step-son who is lukewarm about many dishes and my wife who typically does not enjoy salmon. I used somewhere between 1/2 tbsp and 3/4 tbsp of salt because I was using fine sea salt and was worried about this substitution making it too salty. I also used frozen pineapples and frozen cilantro because that’s what I had on hand. I’m sure fresh is more vibrant in terms of taste but frozen worked out just fine. I found that I had to cook this longer than the 6-7min recommended- more like 10-12min. It could be my oven, as I often end up cooking meats a bit longer to ensure they are fully cooked. The salmon was still tender and moist- not dried out.
Another hit!
I meant 1/2 to 3/4 tsp of salt!
This recipe is amazing! So simple yet it would have never occurred to me. I’ve made the spice rub according to the recipe and it’s come out great, but I was recently given a sample of a Badia spice rub called ‘Holy Smokes’ and used it instead. It’s originally made for pork, but the ingredients are super similar to the recipe’s spice mix, with paprika, brown sugar, and chipotle chili (not ancho though). It was just as great and saved me some time when preparing. I paired the salmon with some steamed sweet potato since I love contrasting spicy and sweet flavors and also roasted some brussels sprouts to go along with it to make it into a hearty and healthy winter dish. I have yet to try it with the pineapple salsa but that sweet acid kick HAS to be good.
This was sensational and so easy! My husband- who is generally not a salmon person- loved it too. Made with Jenn’s guacamole and tortilla chips and went together well.
I have made this Salmon dish a few times now, and I love it. Growing up, we didn’t have fish, because my father didn’t care for it. So I never learned how to prepare it. This and other fish recipes have been a wonderful learning tool for me! This dish is easy to prepare, and quick! It tastes delicious, and is making a regular appearance on my menu!
I have already made it twice with two different crowds and it was a hit each time. I really like the simplicity of the ingredients, which together bring out amazing favors.
I love this recipe! The mix of the spicy flavors with the sweetness creates such a great balance. I made it one time with a mango salsa and it was even more delicious than the pineapple salsa. The thing I love about this recipe is that it is totally awesome the way it is, but you can create a fruit salsa with whatever fruit and ingredients you have on hand and it will still complement the spicy sweetness of the salmon.
thanks for the recipe. I am planning to make it this weekend. What is the recommended temperature for the broiler?
Hi Sarah, Set the broiler on high.
WOW ! ! ! Salsa is great but the spice rub has WAY too much salt for my taste. Be careful. I will make it again, it is good but will use about 1/4 of the salt