Vibrant flavors of summer will do a dance on your tongue when you enjoy this grilled salmon with pineapple sauce. A sauce that adds a tropical twist to every bite.
The sauce combines the sweetness of ripe pineapple with a bright, citrusy essence of cilantro and a tiny hint of spice from pepper flakes. A harmonious balance of sweet and savory, making it a refreshing choice for any outdoor gathering or weeknight.
Key Ingredients in this Recipe
- Salmon
- Dry rub – curry, paprika, chili power, coriander, cumin.
- Pineapple
- Cilantro
- Lime zest and juice
- Olive oil
- Pepper flakes
How to Make Grilled Salmon with Pineapple Sauce
Step 1 – Prepare your grill and your fish. I prefer to grill salmon on a perforated griddle covered with aluminum foil and I set my gas grill to 400 degrees F.
Spray the foil with cooking spray. Place the salmon on top of that, skin down. Mix the dry rub spice with salt and pepper and apply to the salmon.
Grill the salmon until done, internal temperature should be 145 degrees F. I am using my favorite tool for that (Meater).
Step 2 – Make the pineapple sauce. This is a simple step. Transfer pineapple, cilantro, lime zest, lime juice, olive oil, pepper flakes, salt & pepper to a blender and blend until you have a sauce.
Step 3 – Divide the salmon into 2 fillets and pour some of the sauce over the fish. Serve the rest in a separate bowl.
Other Grilled Salmon Recipes to Try
Grilled Salmon with Pineapple Sauce
Ingredients
- 1 pound salmon
- salt & pepper
Dry rub
- 1/2 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
Pineapple sauce
- 5 ounces pineapple fresh
- 3 tablespoons cilantro finely chopped
- 1/4 teaspoon pepper flakes
- 1/2 lime zest and juice
- salt & pepper
Instructions
- Prepare your grill and your fish. I prefer to grill salmon on a perforated griddle covered with aluminum foil and I set my gas grill to 400 degrees F.
- Spray the foil with cooking spray. Place the salmon on top of that, skin down.
- Mix the dry rub spice with salt and pepper and apply to the salmon.
- Grill the salmon until done, internal temperature should be 145 degrees F. (NOTE 1)
- Make the pineapple sauce. Transfer pineapple, cilantro, lime zest, lime juice, olive oil, pepper flakes, salt & pepper to a blender and blend until you have a sauce.
- Divide the salmon into 2 fillets and pour some of the sauce over the fish. Serve the rest in a separate bowl.
Notes
-
- I am using my favorite tool for alerting me when the fish (or meat) is done. The Meater.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No Comments