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! Perfect balance of sweet and spicy.
My entire family thought this was delicious!! I was looking for a salmon that was more “southwest” to go with black beans and rice….this hit the nail on the head. I did not use/make the pineapple salsa because I was looking up recipes literally minutes before cooking dinner and did not have the ingredients, but I will make it next time. Thanks for sharing this recipe…it’s a keeper!
Can you cook the salmon from frozen?
Hi Jacob, I’d recommend defrosting it first.
Hi Jen,
Made this for dinner guests last night along with the greens beans and shallots. Both were delicious. I’ve tried most of your recipes and they’re all wonderful . Will you be coming out with another cookbook ?
Colleen
So glad you liked both this and the green beans! Yes, I am working on another cookbook that is set to be released in the fall of 2021 — thanks for inquiring! 🙂
Jenn. This is one of our fave recipes. The salmon and pineapple pair so well together. I used Table salt the first time and it was a bit salty but it was perfect the second time when using kosher salt as you mentioned. This is part of our regular rotation. And so easy too. Thanks.
I made this recipe for the first time and we loved it. I’m always looking for new and delicious ways to make salmon and this is a keeper. The only change I made was to grill the salmon instead of broiling it since it was a very warm day and I wanted to be outside. Thank you for sharing this recipe!
This Salmon was delicious with the accompanying pineapple salsa! Your Black Bean Salad accompanied this as well…my family is in love with this salad!
My Salmon darkened more than yours in your photo, should I tent it with aluminum foil before the 5-6 min mark?
Appreciate the wonderful recipes.
Glad everyone liked it! Yes, if you feel like the salmon still needs more time to cook and it’s getting a bit too browned, just lay foil loosely over top of it.
This recipe has all the ingredients I love-especially fresh cilantro. Instead of broiling, I seared salmon on the stove and finished it ten minutes in 350 degree oven. The crust was crisp and easy to remove if desired. It was fabulous! Have added this recipe to my file as a high priority. Thanks much❣️
Another delicious — and super easy to make recipe — from Jenn. My younger son asked “What’s for dinner?” I said, “Salmon, it’s going to be good.” “Oh, from the special woman?” “Yes!” You are now called “The special woman” in our house! High praise!!
Thank you Jenn!
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This was delicious! I was going to make sole amandine for our fish Friday but my store did not have any sole. This salmon recipe had caught my eye and it was really fabulous! I will put this on rotation.