Pineapple Salmon

Name: Pineapple Salmon
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 45 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 1 cup pineapple juice; 2 tablespoons low sodium soy sauce; 2 cloves minced garlic; ⅛ teaspoon cayenne pepper; 1 cup pineapple tidbits; 1 avocado; 1 Jalapeno pepper; ½ small red onion; ¼ cup chopped fresh cilantro; ¼ teaspoon kosher salt; 2 tablespoons freshly squeezed lime juice

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Prep Time
15 mins
Cook Time
15 mins
Total Time
2 hrs 45 mins
Servings
2 servings
Calories
412 kcal
Course
Main Course
Cuisine
American

Pineapple Salmon

Iris Warren

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This easy and healthy baked pineapple glazed salmon recipe is topped with a fresh, bright, and slightly spicy pineapple avocado salsa!

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Ingredients

Servings

For the Pineapple Marinade and Salmon:

2 salmon fillets (6 ounces each)
1 cup pineapple juice drained from 1 (20-ounce) can pineapple tidbits
2 tablespoons low sodium soy sauce
2 cloves minced garlic
⅛ teaspoon cayenne pepper

For the Pineapple Avocado Salsa:

1 cup pineapple tidbits from drained can used for juice above
1 avocado pitted and diced
1 Jalapeno pepper seeded and diced
½ small red onion diced
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
2 tablespoons freshly squeezed lime juice

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Instructions

In a small bowl, stir together the pineapple juice, soy sauce, garlic, and cayenne pepper.
Place the salmon fillets in a small shallow baking dish then pour the marinade over the fish, cover tightly with plastic, then refrigerate for 2 hours or overnight.
While the salmon marinades, prepare the salsa: Combine the pineapple tidbits, avocado, jalapeno, red onion, cilantro, and salt in a small mixing bowl. Pour lime juice over the top, then toss gently to coat. Refrigerate until ready to serve.
When ready to bake, preheat the oven to 400 degrees F. While the oven preheats, remove the fish from the refrigerator. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray. Remove the salmon from the marinade, shake off any excess, then place the salmon flat-side down on the prepared baking sheet.
Transfer the marinade to a medium saucepan. Simmer over medium-high, stirring often, until the marinade is reduced by half, about 6 minutes. Brush liberally all over the top of the salmon.
Bake the salmon for 5 minutes, brush again, then bake an additional 5 to 10 minutes, until the fish flakes easily with a fork. Serve topped with pineapple salsa.

Notes

TO STORE: Leftover salmon and salsa may be kept in a refrigerated airtight container for up to 3 days.
TO REHEAT: Warm the salmon in a 350 degree F oven until heated through. Serve with leftover chilled pineapple salsa.

Nutrition Information

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Serving 1fillet + 1/4 of salsa Calories 412kcal (21%) Carbohydrates 27g (9%) Protein 39g (78%) Fat 17g (26%) Saturated Fat 4g (20%) Cholesterol 85mg (28%) Fiber 5g (20%) Sugar 18g (36%)