Skillet-Seared Salmon with Curried Pineapple Essence

Yield: 6 servings (serving size: 1 salmon fillet and 2 tablespoons pinepple essence)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 44%
  • Fat: 9.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 3.7g
  • Protein: 32.7g
  • Carbohydrate: 9.6g
  • Fiber: 1.8g
  • Cholesterol: 102mg
  • Iron: 2.1mg
  • Sodium: 280mg
  • Calcium: 53mg


  • 1 1/2 cups (1-inch) cubes fresh pineapple
  • 1/2 cup rice vinegar
  • 1/2 teaspoon curry powder
  • 1 garlic clove, minced
  • 1 teaspoon cracked pepper
  • 6 (6-ounce) salmon fillets (1 inch thick)
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground coriander
  • 1 tablespoon black pepper
  • 1 tablespoon ground allspice
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cloves
  • 1 tablespoon ground ginger
  • 1 1/2 tablespoons vegetable oil


  1. Combine first 4 ingredients in a saucepan. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes. Remove from heat; let cool slightly. Place pineapple mixture in a blender, and process until smooth. Stir in cracked pepper. Set pineapple essence aside.
  2. Remove skin from salmon, and sprinkle salt evenly over fillets. Combine cinnamon and next 6 ingredients (cinnamon through ginger). Rub one side of each fillet with spice mixture.
  3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add salmon, spice side down, and cook 4 minutes on each side or until salmon flakes easily when tested with a fork. Serve with pineapple essence.
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