Grilled Salmon with Pineapple Salsa (Honey Marinated)

This salmon with sweet and spicy salsa is a juicy, honey marinated fillet topped with a fresh pineapple, red pepper and jalapeño salsa. The salsa is sweet, tangy and has just enough kick.

The salmon marinates for only 15 minutes and grills in about 3 to 4 minutes per side, so it is an easy weeknight dinner that still feels special. Prefer the oven? It bakes beautifully too.

The Best Salmon with Sweet and Spicy Salsa (Grilled or Baked)

Ladies and gentlemen, here’s my worst ‘before’ OF ALL TIME! I mean, seriously. What is that? Two slabs of mystery meat? I’m sorry you had to see this. LOOK AWAY! It’s hideous.

Okay… don’t look away just quite yet. You’ll be glad I put your eyes through torture so your mouth could rejoice with gladness!

This juicy salmon topped with even MORE juiciness from the salsa will be a kick for dinner. If you have hungry little fingers roaming your kitchen before the salmon is ready, just double the salsa recipe and let them enjoy some chips and salsa as a little appetizer.

The idea for this recipe was adapted from the American Heart Association’s Healthy Family Meals cookbook. A simple honey, garlic and rice vinegar marinade soaks into the fish while you make the salsa, then everything comes together on the grill.

The magic is in the contrast. Rich, flaky salmon gets a sweet and savory glaze from the honey marinade, and the cool salsa on top brings bright pineapple, crunchy bell pepper, fresh cilantro and a little heat from the jalapeño. Every bite is warm and cool, sweet and spicy all at once.

Why You’ll Love This Salmon

• Sweet and spicy. Juicy pineapple and jalapeño make a salsa that wakes up every bite.
• Quick marinade. Just 15 minutes in honey, olive oil, rice vinegar and garlic.
• Grill or bake. About 3 to 4 minutes per side on the grill, or 20 minutes in the oven.
• Double duty salsa. Make extra and serve it with chips while dinner cooks.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Salmon fillets with skin: About 5 ounces each. Rinse them and pat them dry so the marinade clings and the fish doesn’t stick to the grill. The skin helps hold the fillet together and protects the flesh from drying out over the flames.
• Honey: The sweet base of the marinade. It caramelizes on the grill and gives the salmon a light glaze.
• Olive oil: Helps the marinade coat the fish evenly and keeps it moist.
• Plain rice vinegar: Used in both the marinade and the salsa. It is milder and a touch sweeter than white vinegar, so it adds tang without overpowering the fish. Use plain, not seasoned.
• Salt, pepper and minced garlic: Simple seasoning that lets the salmon taste like salmon. The garlic mellows on the grill and pairs perfectly with the honey.
• Onion: Finely chopped. A sweet onion such as Vidalia is best because it softens quickly and stays mellow in the salsa. A quick sauté takes away the raw bite, so even onion skeptics enjoy it.
• Red bell pepper: Adds crunch, color and a little sweetness. Red peppers are riper and sweeter than green ones, so they match the pineapple better. Choose one that feels heavy with smooth, shiny skin.
• Fresh pineapple: Diced. Fresh pineapple is juicier and brighter than canned. Look for one that smells sweet at the base and has a golden color.
• Fresh cilantro: Finely chopped for a fresh, herby finish. If you are not a cilantro fan, fresh basil or mint also pairs nicely with pineapple.
• Jalapeño: One small pepper, seeded and finely chopped. Most of the heat is in the seeds and ribs, so leave a few in if you want the salsa spicier.

How to Make Salmon with Sweet and Spicy Salsa

1. Marinate the salmon. In a small bowl, combine the honey, oil, vinegar, salt, pepper and garlic. Place the salmon in a shallow baking dish and pour the mixture over it. Refrigerate for at least 15 minutes. Turn the fillets once or twice so both sides get coated.
2. Soften the onion and pepper. In a small pan, sauté the onion, bell pepper and 1 tsp of the vinegar for about 3 to 4 minutes, until the onion turns translucent and smells sweet.
3. Finish the salsa. Transfer the onion mixture to a medium bowl and add the remaining vinegar, pineapple, cilantro and jalapeño. Mix well and refrigerate until serving so it stays cool and crisp.
4. Heat the grill. Preheat the grill to medium heat and lightly spray the grate with olive oil cooking spray so the fillets don’t stick. Medium heat matters here, because the honey in the marinade can burn over very high flames before the fish cooks through.
5. Grill the salmon. Lift the fillets out of the marinade and let the extra drip off. Grill each fillet for about 3 to 4 minutes per side, flipping only once, until the fish flakes easily with a fork and reaches 145°F in the thickest part. The outside should look lightly caramelized from the honey.
6. Serve. Spoon the chilled salsa over the warm salmon and serve right away.

Ways to Serve Salmon with Sweet and Spicy Salsa

• Over rice. Serve the salmon and salsa over brown rice or quinoa so the juices from the salsa soak into the grains.
• As tacos. Flake the grilled salmon into warm tortillas and spoon the salsa on top for easy fish tacos.
• On a salad. Lay a fillet over crisp greens and use the salsa and its juices as a light dressing.
• With chips. Set out a bowl of the extra salsa with tortilla chips before dinner, so everyone has something to snack on.

Salmon with Sweet and Spicy Salsa FAQs

• Can I bake the salmon instead? Yes. Preheat the oven to 350°F and bake for about 20 minutes, until it flakes easily and reaches 145°F.
• How do I know when salmon is done? It should flake easily with a fork and read 145°F on an instant read thermometer in the thickest part, which is the USDA safe temperature for fish.
• How long should salmon marinate? At least 15 minutes in the refrigerator. Don’t reuse the marinade as a sauce once raw fish has been in it.
• Can I use canned pineapple? Fresh is best for flavor and crunch, but well drained canned pineapple chunks, diced small, will work in a pinch.
• Is the salsa spicy? Just a little. With the jalapeño seeded, it is more sweet than hot. Leave some seeds in for more heat.
• Can I make the salsa ahead? Yes. It actually tastes better after chilling while the salmon cooks, and you can make it a few hours early.
• Can I use frozen salmon? Yes. Thaw it overnight in the refrigerator, then pat it very dry before marinating so the marinade sticks and the fish sears nicely.
• How do I store leftovers? Refrigerate the salmon and salsa separately in airtight containers and enjoy them within 3 to 4 days.

Honey Garlic Salmon with Sweet and Spicy Salsa

Salmon with sweet and spicy salsa, marinated in honey, olive oil, rice vinegar and garlic, then grilled and topped with a fresh pineapple, bell pepper and jalapeño salsa.

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Ingredients

  

• 4 salmon fillets with skin about 5 ounces each, rinsed and patted dry
• 2 Tbs honey
• 1 Tbs olive oil
• 2 tsp plain rice vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp minced garlic

For Salsa:

• 1/2 cup finely chopped onion I prefer a sweet onion
• 1/2 cup finely chopped red bell pepper
• 2 tsp plain rice vinegar divided
• 1 cup diced fresh pineapple
• 2 Tbs fresh cilantro finely chopped
• 1 small jalapeno seeded and finely chopped

Instructions

 

• In small bowl, combine honey, oil, vinegar, salt, pepper, and garlic. Place salmon in shallow baking dish and pour mixture over. Refrigerate and marinate for at least 15 minutes.
• In a small pan, saute onions, bell pepper, and 1 tsp vinegar for about 3 to 4 minutes until onions are translucent.
• Transfer onion mixture to a medium-sized bowl and combine with remaining 1 tsp vinegar, pineapple, cilantro, and jalapeno. Mix well and refrigerate.
• Preheat grill to medium heat. Lightly spray grill with olive oil cooking spray to prevent the fillet from sticking.
• Grill each fillet for about 3 to 4 minutes on each side or until fish easily flakes and light pink on the inside. Serve with salsa on top!

Notes

If you prefer to bake your salmon, preheat oven to 350 F and bake for 20 minutes.

Recipe idea adapted from AHA Healthy Family Meals.

Made this salmon? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I’d love to know if you grilled it or baked it.

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