Healthy Pineapple Salmon topped with a sweet and spicy avocado pineapple salsa is the perfect recipe to transport you to the far-off tropical vacation destination of your dreams.
Unless you are about to depart for the Virgin Islands or live in Hawaii, I highly recommend you shut down your Facebook feed.
The current onslaught of warm-weather vacation photos being posted by extended acquaintances can be a little demoralizing.
I could become bitter, but instead, I’m fighting back with this glazed pineapple salmon. It’s a beach vacation in every bite!
If you live near a sunny beach, I hope you enjoy this recipe (or try this Blackened Salmon) with some freshly caught large salmon fillet from your local market (I’m not jealous at all!).
For the rest of us, this pineapple salmon is a fun deviation from everyday Lemon Pepper Salmon and the easiest way for us to get a taste of the tropics (no frequent flyer miles required).
5 Star Review
“This was INCREDIBLY delicious! It just might be my new favorite salmon recipe. And the salsa can stand on its own for a savory side dish or treat.”— Sarah —
About Pineapple Salmon
With a marinade that does double duty as a sweet, sticky glaze for brushing over the salmon as it bakes (just like my Balsamic Glazed Salmon), today’s recipe for glazed pineapple salmon with avocado pineapple salsa is a refreshing recipe bursting with beachy flavor.
The salmon finishes in the oven, making it easy to monitor for doneness. For more about baking salmon, check out this Salmon Temperature Guide.
- Salmon. One of my all-time favorite fish for baking, grilling, and more (can’t forget about Poached Salmon) I adore the flavor, firmness, and flakiness of perfectly cooked salmon. Plus it’s packed with fiber, protein, vitamin B12, and healthy Omega-3 fatty acids. It has zero carbohydrates.
- Pineapple Juice. Gets the marinade for the salmon off to a sweet tropical start. No need to add maple syrup to this one!
- Soy Sauce. Adds a little savory umami flavor and salty bite that balances the sweetness of the pineapple and helps tenderize the salmon. (It’s also a key ingredient in this Teriyaki Salmon with a homemade teriyaki sauce and Soy Ginger Salmon.)
- Garlic. Minced garlic cloves adds zip to our sauce and makes this recipe pop.
- Cayenne Pepper. For just a little kick. (If you like your salmon to have a kick, you’ll also enjoy this Buffalo Baked Salmon and Spicy Salmon!)
- Pineapple. I kept things simple with a can of pineapple tidbits—less time chopping means more time daydreaming of my dream beach vacation. If you prefer to use pineapple slices or pineapple rings, you can.
- Jalapeno. Spices things up.
- Red Onion. Gives the pineapple salsa the right amount of bite.
- Lime Juice. Just a squeeze of fresh lime juice from lime wedges makes the salsa pop.
- Avocado. Creamy, dreamy avocado rounds out the flavors and sneaks in some healthy monounsaturated fats.
- Stir together the marinade ingredients. Pour over the salmon, then refrigerate for 2 hours or overnight.
- Meanwhile, toss together the salsa ingredients with the lime juice.
- Remove the salmon from the marinade, then transfer to a foil-lined baking sheet.
- Simmer the marinade until reduced by half. Brush over the salmon.
- Bake salmon at 400 degree F for 10 to 15 minutes, brushing again halfway through. Garnish with pineapple salsa and even a few green onions if preferred. ENJOY!
- 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 or gently on the stove top. Serve with leftover chilled pineapple salsa.
What to Serve with Pineapple Salmon
- Salad. Grilled Corn Salad with Avocado and Tomato is a delicious, fresh side dish for this summery fish dish.
- Vegetables. Make dinner easy by pairing this recipe with a side of Roasted Frozen Broccoli or Roasted Zucchini.
- Margarita. Pour a Jalapeño Margarita (or two!), and call dinner done!
Whether it’s for a romantic date night or casual Tuesday night dinner, this salmon (or this Baked Salmon in Foil) is the perfect way to escape the business of the week and take a vacation without leaving your kitchen.
Frequently Asked Questions
Yes! If you have access to fresh pineapple, it can be used in place of the canned pineapple. If using fresh pineapple for the salsa, you will want to either try to collect fresh juice from the pineapple for the marinade or swap it for a can of 100% pineapple juice.
I have only made this recipe with salmon. However, if you don’t enjoy salmon or simply don’t have any on hand, feel free to experiment with a different fish. Note that the cooking time may need to be adjusted depending on the size and thickness of the fish you use. Mahi mahi, swordfish, grouper, red snapper, or cod are all other fish options to consider trying in this recipe.
I have not tried this pineapple glazed salmon on the grill so it would be an experiment. If you would like to try it out, I suggest using my Grilled Salmon in Foil recipe as a starting point for adapting this recipe. I’d love to know your results if you try it out.
Most bottled soy sauces contain wheat. To make this recipe gluten free, swap the low salt soy sauce for an equal amount of tamari or look for gluten free soy sauce that is labeled certified gluten free.
Not really, I say it is low to medium heat. Jalapeno spices things up a little, but removing the seeds keeps it from being overly spicy. If you want extra heat, add some extra jalapeno or serve with sriracha. If you want a more mild salsa, reduce the jalapeno to suit your tastes.
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
- 1/8 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
- 1/2 small red onion diced
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 2 tablespoons freshly squeezed lime juice
- 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.
- 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.
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