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
1 tablespoon extra virgin olive oil
- 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.
- Preheat the oven to 350 degrees.
- Drizzle olive oil in bottom of roasting pan.
- Place the salmon in the pan, skin side down. Top with the pineapple mixture. Bake until internal temperature reaches 145 degrees, about 20 minutes.
- 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.