Pineapple-Crusted Salmon

I love salmon fillets, so I am always looking for new ways to serve them. This pineapple-crusted salmon is my most recent (last night) discovery that makes me “want to go mmm.”  This dish was bursting with flavor, and I’m bursting to tell you about it.

I am not a big fan of sweet salmon so I don’t go for recipes that call for a lot of brown sugar or maple syrup, and I’ll admit that I was a little nervous that this was going to be too sweet for me, but I was pleasantly surprised.  The slight hint of sweet contrasts the spicy red pepper flakes nicely, and none of this overwhelms the delicate fish underneath.  The pineapple got just a bit crusted, which made a wonderful texture.  And all this with just a few minutes of prep work with a few simple ingredients.

Pineapple-Crusted Salmon Recipe  Makes about 3 servings.

adapted from Stephanie Witt Sedgwick

1 pound salmon fillet
1 cup fresh pineapple, chopped
1 lime, zest and juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes
pinch salt
1 tablespoon extra virgin olive oil

  1. Combine the pineapple, lime zest and juice, crushed red pepper flakes, brown sugar, and salt in a medium bowl. Set aside for 20 minutes to allow the flavors to blend.
  2. Preheat the oven to 350 degrees.
  3. Drizzle olive oil in bottom of roasting pan.
  4. Place the salmon in the pan, skin side down.  Top with the pineapple mixture.  Bake until internal temperature reaches 145 degrees, about 20 minutes.
  5. If the topping looks overly moist (and not crustlike), place the fish under the broiler for 1 to 2 minutes to evaporate the excess moisture.

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