Salmon with Pineapple Jalapeño Salsa

Salmon with Pineapple Jalapeño Salsa ~ this is a healthy light meal for a warm night, and the spicy fruit salsa can double as an appetizer ~ just add chips and an ice cold beer or margarita!

salmon with pineapple jalapeño salsa combines sweet and heat.

Salmon is fabulous, of course, but for me, it’s usually what’s along with (or on top) that makes it memorable. It could be a bright green swath of chimichurri sauce, a layer of cucumber scales, some pretty rainbow peppers, or even a creamy lemon sauce. In today’s case a vibrant pineapple jalapeño salsa wakes it right up.  My husband, who doesn’t even like pineapple, gave it two thumbs up!

If you’ve visited Mexico you’ve probably tasted their famous spicy fruit with chili and lime ~ it’s sold on every street corner! You can get it with watermelon, cucumber, strawberries, mango, coconut…pineapple is my favorite because it’s bursting with sweet juice to offset the spice.

this salmon recipe can be easily scaled up or down depending on the number of servings you’re making.

This meal can be made to feed any number of people, and it’s especially easy when you buy the fish already cut into 5-6 ounce portions. I lay them out on a baking sheet, brush with olive oil, sprinkle with salt, and roast at 400F for 20 minutes. You can roast 2 or 20, it never fails, the fish is moist and perfectly cooked.

Salmon ready for the oven for Salmon with Pineapple Jalapeno Salsa

you can make a salsa out of just about anything, but I always anchor mine with lime and cilantro.

They’re the heart and soul of any salsa, if you ask me. In this pineapple jalapeño salsa the lime blends with the natural juices of the fruit and the cilantro brings that fresh green punch that only cilantro can bring. It’s so good I see no reason to fuss with it. If you absolutely can’t stand cilantro, and I know there are a few of you out there, just use parsley ~ but I don’t recommend it 😉

A sweet and spicy Pineapple Jalapeno Salsa ~ serve it as a side for grilled meats, fish, or chicken, or as a fabulous appetizer with chips.

my favorite tool of the season is my Alligator stainless steel veggie chopper.

I originally bought a cheaper plastic version but just as I was falling in love with it, it broke on me, the plastic just doesn’t stand up to repeated use. I did some poking around and found this strong steel chopper, made in Sweden. It’s pricier, but well worth it for me, I use it all the time. I think it makes for the prettiest and most user friendly salsas and chopped salads. It finely dices foods that tend to go mushy, like ripe pineapple and tomatoes, and works with oddly shaped ingredients like olives and jalapeños. This stainless steel model makes quick work of super hard veggies like beets and watermelon radishes, too. It comes with a plastic catch-all that hooks onto it, but I don’t bother with it unless I’m chopping something super juicy that squirts all over the place.

4.84 from 6 votes

Salmon with Pineapple Jalapeño Salsa

Salmon with Pineapple Jalapeño Salsa ~ this is a healthy light meal for a warm night, and the spicy fruit salsa can double as an appetizer ~ just add chips and an ice cold beer or margarita!
Course Main Course
Cuisine Mexican/American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 6 servings
Author Sue Moran



  • 1/2 pineapple. peeled and cut into a fine dice
  • 1-2 jalapeños, diced, seeds and all (scoop out the innards for less heat)
  • a big handful of fresh cilantro leaves, rough chopped
  • juice of 2 limes


  • 6 salmon fillets, about 5-6 ounces each
  • olive oil
  • salt and pepper to taste


  • Set oven to 400F
  • Pile the pineapple, jalapeños, and cilantro in a bowl and squeeze the juice of 2 limes over it all. Give it a good toss. Cover and refrigerate.
  • Make sure the oven is at 400F. Put the salmon on a baking sheet or baking pan. Brush with olive oil and sprinkle with salt and pepper to taste. Cook for 20 minutes or until the salmon is just done through and flakes easily,
  • Serve the salmon immediately, topped with the salsa. Note: you will have extra salsa.

notes and variations

  • You could leave out the jalapeños and add some Cayenne pepper or red pepper flakes instead.  Just add to taste.
  • There's no need to core your pineapple, the core is edible and very healthy!
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    May 2, 2017 at 9:13 pm

    Hey, I just made some salmon! I’d’ve loved to’ve had this pinapple salsa with it! I think we should make dinner together sometime!

  • Reply
    Lisa | Garlic & Zest
    May 1, 2017 at 4:45 pm

    Shoot, shoot, shoot. I’m making salmon right now, but it’s nowhere near as glorious as this. I don’t have any pineapple, but I’m definitely going to get some for my next salmon fillet! Beautiful!

    • Reply
      May 1, 2017 at 6:13 pm

      Haha, there’s always tomorrow Lisa ~ hope you like it!!

  • Reply
    Laura | Tutti Dolci
    April 27, 2017 at 11:55 am

    Salmon has never looked better – your pineapple salsa is absolute perfection! 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    April 25, 2017 at 6:27 am

    What a lovely dinner! Pineapple salsa is the best and so perfect with the salmon 🙂

  • Reply
    April 25, 2017 at 5:26 am

    OUCH..$169.00 here..


    • Reply
      April 25, 2017 at 12:16 pm

      I bought it at $120., which is still pricey, but I expect it to last, and I use it so often, not only for blogging but for regular meals, and entertaining…the perfect chop is really appealing 🙂 Hope the price comes down for you Monique!

      • Reply
        April 25, 2017 at 12:16 pm

        And I NEED your recipe for coconut shrimp 🙂

        • Reply
          April 25, 2017 at 3:21 pm

          I have low fat no fry and high fat full fry:)

          But I want that thing:)
          It will never come down..and if I wait until I am in the US..well it’s now $1000.00;)

  • Reply
    April 25, 2017 at 5:24 am

    What a GREAT tool!! The material of it much better than plastic..
    I am sure I would love this..I make a pineapple salsa for a coconut shrimp dish..Yum Sue!

  • Reply
    [email protected] is How I Cook
    April 24, 2017 at 5:26 pm

    Pineapple Salsa is one of my faves! I also love baking salmon because it always turns out perfect and is so quick to make!

    • Reply
      April 24, 2017 at 6:50 pm

      Thanks Abbe, and I agree about baking salmon, it turns out so tender that way.

  • Reply
    April 24, 2017 at 4:09 pm

    This blows my mind, I’ve never come across a salsa like this, much less on salmon. I’m always so glad when I stop by, thanks Sue!

    • Reply
      April 24, 2017 at 6:51 pm

      You need to try my strawberry jalapeno salsa, JWT ~ and prepare to have your mind blown again!

  • Reply
    Chris Scheuer
    April 24, 2017 at 8:55 am

    Beautiful meal and beautiful video! I just happen to have everything on hand to make this delicious dinner! Woohoo!

    • Reply
      April 24, 2017 at 9:05 am

      We had the same meal two night in a row and could have happily gone for a third 🙂

  • Reply
    Tricia @ Saving Room for Dessert
    April 24, 2017 at 8:51 am

    We just love pineapple salsa and salmon so this is going on my menu for sure! It’s hard to beat a good piece of salmon and the sweet / hot flavors of the salsa must compliment it perfectly!

  • Reply
    [email protected]'s Recipes
    April 24, 2017 at 8:30 am

    Great that you used fresh pineapple for the salsa…the canned one just doesn’t taste right. A beautiful and delicious meal, Sue.

    • Reply
      April 24, 2017 at 8:38 am

      Oh gosh, there’s no comparison ~ thanks Angie <3

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