Grilled Salmon with Pineapple
User Reviews
5
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Total Time
30 mins
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Servings
8 people
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Calories
174 kcal
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Course
Main Course
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Cuisine
American
Grilled Salmon with Pineapple
Description
"Grilled Salmon with Pineapple" features two main components: pineapple slices and sockeye salmon fillets. The pineapple is prepared by removing the outer skin, coring the fruit, and cutting into half-inch rings. These slices are brushed with olive oil and honey, then grilled until the honey caramelizes, enhancing their natural sweetness and delivering a slightly charred flavor. The salmon is dried thoroughly before being rubbed with chili powder and lime zest, complemented with salt and lime juice to develop a zesty, mildly spicy crust.
The method involves high heat grilling, starting with the pineapple to build flavor and texture, followed by the salmon placed on a well-oiled grill skin-side down to prevent sticking. Cooking the salmon this way helps render the skin crispy while keeping the flesh moist. The combination yields a dish with a bright, balanced profile: the rich, savory fish and the tangy, sweet pineapple.
This recipe is suitable for outdoor grilling occasions and pairs well with light side dishes or salads. The grilled pineapple can serve both as a complement and a palate cleanser between bites of the chili lime salmon. Variations include using strawberry salsa or cooking on a stovetop grill pan, maintaining similar cook times for convenience in different settings.
Grilled pineapple develops caramelized edges when brushed with oil and honey before grilling.Pat salmon thoroughly dry to avoid sticking and ensure an even grill crust.Cook salmon skin-side down for crisp skin and moist flesh.Strawberry salsa with mint can be substituted for pineapple for a fresh twist.To cook indoors, use a very hot, oiled cast iron pan to sear both pineapple and salmon with similar timing.
Ingredients
Grilled Pineapple:
- 1 pineapple outer skin removed, fruit cored
- 1 tablespoon olive oil
- 2 tablespoons honey or sugar
Chili Lime Salmon:
- 1 pound sockeye salmon skin on
- olive oil spray form
- 1 lime zested and juiced
- 2 teaspoons chili powder
- ¼ teaspoon salt
Instructions
Grilled Pineapple:
- Preheat grill to high heat.
- Cut cored pineapple into rings, about ½" thick. Line a baking sheet with foil, and then lay pineapple slices flat on a the sheet. Brush pineapple with oil on both sides, and then drizzle with honey. Let pineapple marinate while the grill continues to heat up.
- Tip: A grilling mat is useful to help you grill pineapple without risk of it falling through the grill.Once grill is hot, grill pineapple 2-3 minutes per side, until the honey begins to caramelize. Set pineapple aside.
Grilled Chili Lime Salmon:
- Prepare grill plates by cleaning if needed, and spraying with oil. Allow the pineapple juices to burn off as and make sure the grill is still very hot.
- Pat salmon dry, and then pat it dry again. Wet fish may stick to the grill. Rub chili powder and lime zest onto the flesh side of the salmon. Sprinkle both sides of the salmon with salt.
- Set salmon, skin-side down, on the grill. Tip: Cooking skin-side down will make your fish easier to flip.
- Grill 9 minutes total per 1" thickness, flipping halfway through.Tip: If fish sticks to the grill when it's time to flip, leave it for another 30 seconds, and then flip.
- Sprinkle salmon with the lime juice. Serve salmon immediately with the grilled pineapple. Serving tip: Serve the fish whole for a gorgeous presentation, or divide into 4 servings and then serve.
Notes
- Brushing pineapple with honey and oil before grilling helps caramelize its natural sugars for added flavor.
- Pat the salmon dry twice to prevent it from sticking and to achieve a better grilled texture.
- Cooking the salmon skin-side down locks in moisture and crisps the skin for texture contrast.
- You can replace the pineapple with a strawberry salsa made of diced strawberries and fresh mint with honey for a different fruity profile.
- If grilling outdoors isn't possible, sear the pineapple and salmon in a very hot, oiled cast iron pan, keeping the same cook times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 116mg | 5% |
| Potassium | 429mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 57mg | 63% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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