Salmon with Pineapple Salsa

Super Quick. Use rubber or plastic gloves to protect your skin when handling jalapeño or other hot peppers. If you want to reduce the heat in the salsa, remove the seeds and inner white skins of membranes from the pepper.


4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 255
Caloriesfromfat 35 %
Fat 10 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.7 g
Carbohydrate 15.2 g
Fiber 0.5 g
Cholesterol 77 mg
Iron 0.0 mg
Sodium 181 mg
Calcium 0.0 mg


4 (4-ounce) salmon fillets (1/2 inch thick)
Cooking spray
1 tablespoon low-sodium soy sauce
1 (20-ounce) can pineapple tidbits in juice, drained
1/2 cup finely chopped green bell pepper (about 1/2 medium)
1/4 cup finely chopped red onion (about 1/2 small)
1 medium jalapeño pepper, seeded and minced
1 tablespoon fresh lime juice


1. Preheat broiler.

2. Arrange fillets on rack of a broiler pan coated with cooking spray; brush fillets with soy sauce. Broil 5 1/2 inches from heat 4 minutes on each side.

3. While salmon broils, combine pineapple and remaining 4 ingredients in a small bowl.

4. Transfer salmon fillets to a serving platter; top evenly with salsa.