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Pineapple Glazed Salmon with Avocado Salsa

Pineapple Salmon

5 from 5 votes
This easy and healthy baked pineapple glazed salmon recipe is topped with a fresh, bright, and slightly spicy pineapple avocado salsa!
Prep: 15 minutes
Cook: 35 minutes
Total: 2 hours 45 minutes
Servings: 2 servings
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Ingredients
  

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

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

Serving: 1fillet + 1/4 of salsaCalories: 412kcalCarbohydrates: 27gProtein: 39gFat: 17gSaturated Fat: 4gCholesterol: 85mgFiber: 5gSugar: 18g