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Pineapple Salmon
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Pineapple Salmon

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

Prep Time
15 mins
Cook Time
35 mins
Total Time
2 hrs 45 mins
Servings: 2 servings
Calories: 412 kcal

Ingredients

For the Pineapple Marinade and Salmon:
  • 2 salmon 6 ounces each, fillets
  • 1 cup  pineapple juice drained from 1 (20-ounce) can pineapple tidbits
  • 2  tablespoons soy sauce low sodium
  • 2 cloves garlic minced
  • 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 red onion diced, small
  • ¼ cup cilantro chopped, fresh
  • ¼ teaspoon kosher salt
  • 2 tablespoons lime juice freshly squeezed

Instructions

    Cup of Yum
  1. In a small bowl, stir together the pineapple juice, soy sauce, garlic, and cayenne pepper. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 412

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.