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.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 35%
  • Fat: 10g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.7g
  • Carbohydrate: 15.2g
  • Fiber: 0.5g
  • Cholesterol: 77mg
  • Iron: 0.0mg
  • Sodium: 181mg
  • Calcium: 0.0mg


  • 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. 1. Preheat broiler.
  2. 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. 3. While salmon broils, combine pineapple and remaining 4 ingredients in a small bowl.
  4. 4. Transfer salmon fillets to a serving platter; top evenly with salsa.
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