Back to Salmon with Pineapple Salsa

Print Options


Card Sizes

Salmon with Pineapple Salsa Recipe

Salmon with Pineapple Salsa Recipe

Can mint, pineapple, jalapenos and onion jive? You bet they can!...especially poured over a succulent salmon. “I received rave reviews weeks after I made this recipe,” notes Jennifer Peel of Salt Lake City, Utah. “It's so fresh and light.”
TOTAL TIME: Prep: 15 min. + marinating Bake: 20 min. YIELD:2 servings


  • 1 cup orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1-1/2 teaspoons grated fresh gingerroot
  • 1/8 teaspoon pepper
  • 2 salmon fillets (5 ounces each)
  • SALSA:
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint
  • 1 tablespoon chopped red onion
  • 2 teaspoons minced jalapeno pepper
  • 4 thin orange slices


  • 1. In a large resealable plastic bag, combine the orange juice, soy sauce, garlic, ginger and pepper; add salmon. Seal bag and turn to coat; refrigerate for 2-4 hours.
  • 2. For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving.
  • 3. Drain and discard marinade. Place fillets on a double thickness of heavy-duty foil (about 18 in. x 12 in.) Top with orange slices. Fold foil around fillets and seal tightly. Bake at 375° for 20-23 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Serve with salsa. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 fillet with 1/2 cup salsa equals 391 calories, 16 g fat (3 g saturated fat), 84 mg cholesterol, 386 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.