I love the individually packaged Atlantic salmon fillets from Costco. They’re so convenient and mess free, which make this recipe very quick and easy to prepare. The pineapple gives this dish a nice sweet flavor that really compliments the grilled fish. It’s packed with  a lot of nutrients and healthy fats, which makes it a very healthy dish. For this recipe, I used the rub with love salmon rub, but that’s made here in Seattle. If you don’t live in the Seattle area, a great substitute to this locally made salmon rub would be the McCormick sweet citrus and spice salmon rub. I always serve this salmon with my brown and wild rice recipe, but you can always serve it with plain brown rice instead.

pineapple salom edited
Ingredients for the salmon:
4 (7 oz) Atlantic salmon fillets
olive oil for drizzling over fish
3 garlic cloves, zested or pressed
Salmon rub
Salt to taste

For the pineapple topping:

2 tbsp olive oil
1 1/2 cup onion, chopped
2 cups pineapple, chopped
1 cup cherry tomatoes, sliced
1/2 tsp salt
1/4 tsp black pepper

Instructions:

1. Pat each salmon fillet with a paper towel then drizzle both sides of the fillet with olive oil.

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2. Divide the the zested garlic into 4 equal parts for the 4 fillets. Spread each part over the entire fillet (top and bottom).

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3. Season with salt and rub and grilled for about 3-4 minutes on each side.

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4. Chop the pineapple and onions, the slice each cherry tomato into halves.

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5. Heat 2 tbsp of olive oil in a skillet over medium heat. Then add in the chopped onion and cook until it becomes translucent.

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6. Add in the chopped pineapples, sliced cherry tomatoes, salt, and black pepper and cook for about 5 minutes. You don’t want to over cook it or it will become mushy.

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7. Serve the salmon over brown rice and generously top with the sautéed pineapple mixture.

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Pineapple Salmon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For the salmon:
  • 4 (7 oz) Atlantic salmon fillets
  • olive oil for drizzling over fish
  • 3 garlic cloves, zested or pressed
  • Salmon rub
  • Salt to taste
  • For the pineapple topping:
  • 2 tbsp olive oil
  • 1½ cup onion, chopped
  • 2 cups pineapple, chopped
  • 1 cup cherry tomatoes, sliced
  • ½ tsp salt
  • ¼ tsp black pepper
Instructions
  1. Pat each salmon fillet with a paper towel then drizzle both sides of the fillet with olive oil.
  2. Divide the the zested garlic into 4 equal parts for the 4 fillets. Spread each part over the entire fillet (top and bottom).
  3. Season with salt and rub and grilled for about 3-4 minutes on each side.
  4. Chop the pineapple and onions, the slice each cherry tomato into halves.
  5. Heat 2 tbsp of olive oil in a skillet over medium heat. Then add in the chopped onion and cook until it becomes translucent.
  6. Add in the chopped pineapples, sliced cherry tomatoes, salt, and black pepper and cook for about 5 minutes. You don't want to over cook it or it will become mushy.
  7. Serve the salmon over brown rice and generously top with the sautéed pineapple mixture.