Grilled Salmon with Pineapple Salsa delivers a burst of sweet heat that turns any weeknight into a mini vacation. Juicy salmon picks up smoky char while the bright salsa cools each bite with tropical freshness. In ten minutes of prep you will plate a dish that feels restaurant quality yet stays totally doable at home. Ready to light the grill and taste summer anytime?
Table of Contents
Why You’ll Love Grilled Salmon with Pineapple Salsa
- Fast and foolproof: from prep to plate in about 30 minutes, perfect for busy nights.
- Uses an everyday pantry and produces staples, no specialty shopping required.
- Flavor fireworks: smoky salmon meets bright, juicy pineapple salsa for a sweet and spicy balance.
- Feels gourmet yet scales easily for weeknight family meals or weekend guests.
- Customizable: choose your favorite glaze, adjust the heat, and swap sides without fuss.
- Naturally gluten free and fits Paleo or Whole30 menus for inclusive dining.
- Leftovers reheat beautifully, so tomorrow’s lunch tastes just as fresh.
Ingredients For Grilled Salmon with Pineapple Salsa
For the Pineapple Salsa
- 1 cup fresh pineapple, diced into bite-size pieces for easy scooping
- ½ cup red bell pepper, finely chopped for crunch and color
- ¼ cup red onion, minced and briefly rinsed to tame sharpness
- 3 tablespoons fresh lime juice, plus a squeeze to finish if desired
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon honey (or maple syrup) for balanced sweetness
- 2 small jalapeños, seeds removed for milder heat, minced
- ½–1 teaspoon garlic salt, adjusted to taste
- ¼ teaspoon hot sauce such as Cholula for extra zing
For the Salmon
- 12 oz salmon fillet, skin-on and preferably wild-caught
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic salt
- ¼ teaspoon ground cumin
How to Make Grilled Salmon with Pineapple Salsa
- Make the Salsa First
In a medium bowl, combine the chopped pineapple, red bell pepper, red onion, lime juice, cilantro, honey, jalapeños, garlic salt, and hot sauce. Stir until everything is evenly coated. Cover the bowl and place it in the refrigerator for at least 30 minutes. This lets the flavors meld and cools the salsa for serving. - Prep the Grill
Preheat your grill to medium-high heat, around 400°F. If using a charcoal grill, let the coals burn until covered in white ash. Lightly oil the grill grates or brush oil on the salmon skin to prevent sticking. - Season the Salmon
Place the salmon fillet skin-side down on a clean plate or small tray. Drizzle with lime juice. Sprinkle garlic salt and ground cumin evenly over the top. Let it sit for 5 to 10 minutes while the grill finishes heating. - Grill the Salmon
Transfer the salmon to the grill, skin side down. Close the lid and cook for 6 to 8 minutes. Do not move it during this time. The salmon is ready to flip when it releases easily from the grates. Carefully turn the salmon using a wide spatula and grill for another 2 to 4 minutes until the internal temperature reaches 125°F for medium. If you like the skin crispier, let it go an extra minute. - Serve
Remove the salmon and rest it for a couple of minutes. Slide a spatula between the fish and skin if you prefer to remove it. Plate the salmon and spoon the chilled pineapple salsa generously over the top. Serve immediately while warm.
Serving and Storage Tips
Serving Suggestions
Pair the salmon with a scoop of coconut rice or cauliflower rice to soak up the juices. A crisp side salad with lime vinaigrette keeps the plate light and fresh. For a fun twist, flake the salmon and serve it in warm corn tortillas to make tropical fish tacos. Garnish with extra cilantro or a wedge of lime for added flair.
Storage and Reheating
Store leftover salmon and salsa in separate airtight containers in the refrigerator. The salmon stays fresh for up to three days. To reheat, place the salmon on a baking sheet and warm in a 300°F oven for about 8 minutes or until heated through. Avoid the microwave if possible to maintain texture. The salsa is best served cold and should be used within two days for peak flavor and crunch.
Helpful Notes
If your pineapple is extra juicy, drain a bit of the liquid before mixing the salsa to avoid a watery texture. Taste the salsa before chilling and adjust the salt, lime, or heat level to match your preference. For a smoky twist, try grilling the pineapple slices for a few minutes before chopping them into the salsa. This adds a rich, caramelized depth that pairs beautifully with grilled salmon.
For extra-crispy salmon skin, use a fish spatula and press gently on the fillet for the first minute of grilling. If you are baking instead of grilling, place the salmon under the broiler for the last minute to add a touch of golden color on top. Always pat the salmon dry with a paper towel before seasoning to help the spices stick and the surface brown better during cooking.
Conclusion
Grilled Salmon with Pineapple Salsa brings together bold flavors, fresh ingredients, and an easy prep that fits any schedule. The balance of smoky fish and bright, juicy salsa makes each bite feel like something special without being complicated. It is the kind of recipe that impresses at dinner parties but stays simple enough for a quick family meal.
Tried this dish? Leave a comment below and drop a star rating to let us know how it turned out. Share your version on Pinterest or Facebook to inspire other home cooks. Did you use a different glaze or salsa combo? We would love to hear what you created.
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Teriyaki Salmon Bowls with Brussels Sprouts
Grilled Salmon with Pineapple Salsa
Ingredients
For the Pineapple Salsa
- 1 cup fresh pineapple diced into bite-size pieces for easy scooping
- ½ cup red bell pepper finely chopped for crunch and color
- ¼ cup red onion minced and briefly rinsed to tame sharpness
- 3 tablespoons fresh lime juice plus a squeeze to finish if desired
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon honey or maple syrup for balanced sweetness
- 2 small jalapeños seeds removed for milder heat, minced
- ½ –1 teaspoon garlic salt adjusted to taste
- ¼ teaspoon hot sauce such as Cholula for extra zing
For the Salmon
- 12 oz salmon fillet skin-on and preferably wild-caught
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic salt
- ¼ teaspoon ground cumin
Instructions
Make the Salsa First
- In a medium bowl, combine the chopped pineapple, red bell pepper, red onion, lime juice, cilantro, honey, jalapeños, garlic salt, and hot sauce. Stir until everything is evenly coated. Cover the bowl and place it in the refrigerator for at least 30 minutes. This lets the flavors meld and cools the salsa for serving.
Prep the Grill
- Preheat your grill to medium-high heat, around 400°F. If using a charcoal grill, let the coals burn until covered in white ash. Lightly oil the grill grates or brush oil on the salmon skin to prevent sticking.
Season the Salmon
- Place the salmon fillet skin-side down on a clean plate or small tray. Drizzle with lime juice. Sprinkle garlic salt and ground cumin evenly over the top. Let it sit for 5 to 10 minutes while the grill finishes heating.
Grill the Salmon
- Transfer the salmon to the grill, skin side down. Close the lid and cook for 6 to 8 minutes. Do not move it during this time. The salmon is ready to flip when it releases easily from the grates. Carefully turn the salmon using a wide spatula and grill for another 2 to 4 minutes until the internal temperature reaches 125°F for medium. If you like the skin crispier, let it go an extra minute.
Serve
- Remove the salmon and rest it for a couple of minutes. Slide a spatula between the fish and skin if you prefer to remove it. Plate the salmon and spoon the chilled pineapple salsa generously over the top. Serve immediately while warm.
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Notes
Nutrition Facts (Per Serving)
- Calories: 410
- Total Fat: 21g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 480mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugars: 10g
- Protein: 34g
Frequently Asked Questions (FAQ)
Can I use canned or frozen pineapple for the salsa?
Yes, you can use either if fresh pineapple is not available. If using canned, choose chunks packed in juice rather than syrup and drain them well. For frozen, thaw completely and pat dry to avoid excess moisture in the salsa.
How do I know when salmon is cooked through?
The salmon should flake easily with a fork and reach an internal temperature of 125°F for medium or 140°F for fully cooked. The center should be slightly translucent but not raw.
Can I make this gluten free?
Absolutely. This recipe is naturally gluten free as long as all sauces and spices are labeled gluten free. Double-check ingredient labels to be sure.
Is it okay to eat the salmon skin?
Yes, the skin is edible and becomes crispy when grilled properly. It also contains beneficial fats. If you prefer not to eat it, you can easily peel it off after cooking.
What is the best way to reheat leftover salmon?
Place the salmon on a baking sheet and warm it in a preheated 300°F oven for about 8 minutes. This keeps the fish moist without drying it out. Avoid the microwave if possible. Serve the salsa cold as a fresh topping.
