Broiled Salmon with Pineapple Salsa features spice rubbed salmon fillets, glazed with honey and brown sugar, topped with a simple fruit salsa.
It was a cold, rainy day recently… the kind you do NOT want to go outside in. I had laid out some salmon to fix for our dinner, and wanted to try a new recipe I had come upon in my cookbook collection. The recipe is from the editors at American’s Test Kitchen, so I knew it would be good.
We LOVE salmon, so I am always on the lookout for new ways to cook this healthy, delicious fish! This “tropical-sounding” salmon recipe with pineapple salsa was a perfect meal for this COLD rainy day, to help us dream of warm summer days! This is a perfect “Dinner For Two!”
Normally I pan-sear, bake or grill our salmon when we eat it. This “new to us” recipe called for BROILING the salmon. Hmmm… that sounded interesting, so into the kitchen I went, and this Broiled Salmon with Pineapple Salsa is the result.
Oh my goodness… this broiled salmon dish is so quick and easy to make… and tastes so good! The cleanup was a breeze, too! We enjoyed this dish so much I want to share the recipe with you today. Here’s how to make it:
Make Pineapple Salsa For The Broiled Salmon
The pineapple salsa for the broiled salmon couldn’t be any easier to make! Mix the pineapple pieces, sliced green onion, minced jalapeño, lime juice and cilantro together, in a medium bowl. Fresh pineapple is recommended, but you can CERTAINLY use canned just as easily!
Lightly season the salsa with a little salt and pepper (to taste), then set aside until the broiled salmon is ready to serve. That’s it – your pineapple salsa is done! See how EASY that was?
Make The Spice Rub For The Broiled Salmon
The next thing to make is the spice rub which will season the salmon fillets before cooking. Combine brown sugar, ground coriander, ground ginger, granulated garlic, salt and pepper in a small bowl. Stir until blended, then set the spice mix aside.
Prepare The Salmon Fillets
Prepare the salmon fillets for cooking by first placing them onto a layer of paper towels, and blotting them dry with additional paper towels.
Place the dried salmon fillets onto a baking sheet that has been covered with foil, and lightly sprayed with non-stick baking spray. Trust me… do this step! The foil will help the glazed broiled salmon not stick to the pan, and will make your cleanup much easier!
Stir the honey and water together until blended in a small cup. Using a pastry brush, “paint” this glaze over the top of each of the salmon fillets.
Sprinkle the salmon fillets with the spice mixture, evenly dividing it between the two pieces. Use your fingers to lightly press the spices onto the salmon, so it adheres to the fish better.
The last thing you need to do right before cooking the salmon is lightly spray the top of each fillet with non-stick vegetable oil spray.
The honey glaze and the brown sugar in the spice rub will caramelize slightly while cooking, to form a type of “crust” on top. That extra bit of vegetable oil spray will also help to ensure a nice, slightly crispy “crust” on the broiled salmon!
Cook The Salmon Fillets
Place an oven rack about 6 inches from the broiler element. Preheat the broiler, then place the baking sheet with the salmon onto the rack.
Broil the salmon (keeping an eye on it), until it is nice and browned. This should take about 6-8 minutes, and the internal temperature (if tested) should be 125° F. Remove the broiled salmon from the oven, once done.
Serve The Broiled Salmon
To serve, transfer the broiled salmon to individual dinner plates. Top each salmon fillet with a generous portion of the pineapple salsa, dividing it equally between the two pieces of fish.
We had some white steamed rice, and a simple mixed green salad with a balsamic dressing on the side for this meal. The bland white rice paired very well with the rich salmon and vibrant pineapple salsa!
Sure hope you will give this broiled salmon recipe a try! It is light in calories, but big in flavor, and is really EASY to make! I really think you will enjoy this dish. Have a wonderful day!
Looking For More SALMON Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have many recipes using salmon, including:
- Sweet Ginger Teriyaki Salmon
- Orange and Rosemary Glazed Salmon
- Pan Seared Creole Salmon
- Salmon In a Lemon-Butter Herb Sauce
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Original Recipe Source: My beloved cookbook titled “The Complete Cooking For Two Cookbook”, by America’s Test Kitchen, published in 2014 by the Editors at America’s Test Kitchen, pages 182-183.
- 3/4 cup pineapple pieces (1/2") , can substitute canned pineapple
- 1 scallion (green onion) , thinly sliced
- 1/2 medium jalapeño pepper , stemmed, seeded, minced
- 2 teaspoon fresh lime juice
- 1 teaspoon fresh cilantro leaves , minced
- Salt and Pepper , to taste
- vegetable oil spray
- 2 6 oz. salmon fillets (skinless) ,
- 2 teaspoons honey
- 1/2 teaspoon brown sugar
- 1/4 teaspoon water
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Make salsa: Mix pineapple, green onion, jalapeño, lime juice and cilantro together, in a medium bowl. Season with salt/pepper (to taste), then set aside.
Make spice rub: Place brown sugar, ground coriander, ground ginger, granulated garlic, salt & pepper in a small bowl. Stir until blended, then set aside.
Prepare salmon: Place fillets onto a layer of paper towels, and blot dry with additional paper towels. Place salmon onto a baking sheet that has been covered with foil, and lightly sprayed with non-stick baking spray. Stir honey and water together until blended in a small cup. Brush this glaze over the top of each fillet. Sprinkle salmon with the spice mixture, dividing it between the two pieces. Lightly press spices onto salmon. Lightly spray each fillet with non-stick spray.
Cook Salmon: Place an oven rack about 6 inches from the broiler element. Preheat broiler, then place the baking sheet with salmon onto the rack. Broil salmon (keep an eye on it), until nice and browned. This should take about 6-8 minutes, and the internal temperature (if tested) should be 125° F. Remove salmon from oven, once done.
To Serve: Transfer salmon to plates. Top each piece with a generous portion of the pineapple salsa, dividing it equally between the two fillets. Enjoy!
Variation Idea: Substitute 1/2 cup of diced fresh mango for the pineapple in the recipe.
Here’s one more to pin on your Pinterest boards!