Hawaiian Salmon With Pineapple Salsa Recipe

Name: Hawaiian Salmon With Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6 ounce) salmon fillets; 2 teaspoons olive oil, plus; 1 tablespoon olive oil, divided; 4 tablespoons lemon juice, divided; 4 teaspoons minced fresh ginger, divided; 1 medium red bell peppers or 1 medium yellow bell pepper, diced; 1 small red onion, finely chopped; 2 (8 ounce) cans crushed pineapple; 1/2 cup golden raisin; 1/4 teaspoon cayenne pepper; 3 cups torn fresh spinach; 3 cups torn fresh romaine lettuce

Servings: persons

6 (6 ounce) salmon fillets
2 teaspoons olive oil, plus
1 tablespoon olive oil, divided
4 tablespoons lemon juice, divided
4 teaspoons minced fresh ginger, divided
1 medium red bell peppers or 1 medium yellow bell pepper, diced
1 small red onion, finely chopped
2 (8 ounce) cans crushed pineapple
1/2 cup golden raisin
1/4 teaspoon cayenne pepper
3 cups torn fresh spinach
3 cups torn fresh romaine lettuce

1
Rinse the salmon in cool water and pat it dry.
2
In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
3
Coat both sides of fish with the mixture and refrigerate for up to an hour.
4
While the fish marinates prepare the Pineapple Salsa.
5
Heat the remaining oil in a medium skillet.
6
Add the yellow pepper and onion and saute until soft about 4 minutes.
7
Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; saute until pineapple is warm, about 4 minutes longer.
8
(Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
9
Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
10
Enjoy!

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 (6 ounce) salmon fillets, 2 teaspoons olive oil, plus, 1 tablespoon olive oil, divided, 4 tablespoons lemon juice, divided, and more.

Yes, Hawaiian Salmon With Pineapple Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hawaiian Salmon With Pineapple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions