4 servings (serving size: 1 fillet and about 1/2 cup pineapple mixture)

Tangy, spicy and fruity, this inviting recipe belies its simple preparation. Seed the jalapeño pepper if you prefer a milder dish, and serve over coconut rice accompanied by a crunchy salad.

How to Make It

Step 1

Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

Step 2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.

Ratings & Reviews

MegTimDown's Review

November 04, 2014

smithker's Review

April 27, 2014
Yummy. I added a habanero to the salsa to give it some extra heat. Would make it again.

ZoeGep's Review

October 04, 2013

Beaner29's Review

June 08, 2012
Another Cooking Light go-to salmon recipe for us. It's a bit spicy which i like but if you don't like spicy food, i would cut down on the jalapeno. Usually serve with rice and broccoli, green beans, or asparagus.

Sudsie's Review

February 15, 2012
It was fast and easy to make. Some of the suggestions in the tips were pretty good ideas. "...added more chili powder plus cayenne and cumin. Served it with CL's mint cilantro coconut rice." "add some mango?, don't seed jalapanio?"

amyzgr8's Review

December 15, 2011
I probably shouldn't be commenting because I didn't really follow this recipe at all. I just used it as inspiration. I mixed minced garlic, ginger, cayenne pepper, some Mrs. Dash and Tijuana Flats' Georgia Peach and Vidalia onion hot sauce to make a sort of rub for the salmon which was frozen. I covered the frozen fish (Sea Queen salmon fillets from Aldi) and put it in the convection oven at 350° for about 20 minutes. I served this with a green salad with goat cheese and yellow rice. Delish!

LyssaLou09's Review

December 14, 2011
I left the jalapeno out and it still tasted okay. Nothing to get excited about though, kind of just mediocre. It's great for those days where you don't feel like putting much effort into a healthy meal.

steponme's Review

October 26, 2011
The Pineapple-Jalapeno Relish was okay, I've had better pineapple based relishes and the salmon was bland and fishy tasting.

JimMarltonNJ's Review

July 28, 2011
This is yet another tasty salmon recipe. The pineapple jalapeno is a versatile dish that could also be used as a salsa with chips or with grilled fish.

JodiCA's Review

March 24, 2011
This was delicious! Didn't change a thing. Served with some roasted asparagus in blasamic and oil. The pineapple salsa was a litttle putsy but like other reviewers I'm saving the leftover salsa to put on fish tacos tomorrow night.