Pineapple Citrus Salmon Recipes

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PINEAPPLE SALMON



Pineapple Salmon image

This pineapple salmon is one of my favorites.

Provided by Debi

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ pounds salmon fillets
1 serving cooking spray
½ cup water
1 (8 ounce) can crushed pineapple
¼ cup reduced-sodium teriyaki sauce
3 tablespoons pineapple preserves
3 tablespoons Asian sweet chili sauce
2 teaspoons reduced-sodium teriyaki sauce

Steps:

  • Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
  • Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
  • Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 28.6 g, Cholesterol 83.6 mg, Fat 16.6 g, Fiber 0.8 g, Protein 30.6 g, SaturatedFat 3.3 g, Sodium 437.1 mg, Sugar 23.9 g

PINEAPPLE AND CITRUS SALMON MARINADE



Pineapple and Citrus Salmon Marinade image

The bright and fresh salmon marinade tastes like summertime at the beach!

Provided by Mackenzie Ryan

Categories     Condiment

Time 10m

Number Of Ingredients 7

1 large orange (zested and juiced (about 1/3 c.))
2 limes (zested and juiced (about 1/3 c.))
2 lemons (zested and juiced (about 1/3 c.))
3/4 cup pineapple juice or purée
2 cloves of garlic (smashed and minced)
1/4 cup neutral flavored oil ((like refined avocado oil))
1 tsp salt

Steps:

  • Combine the ingredients in a small bowl and whisk them together.
  • Place the salmon inside of a plastic bag and pour enough of the salmon marinade on to submerge it. Remove the excess air from the bag and roll down the top and clip it to keep the marinade from moving around. Marinate for 15 minutes.
  • Remove the salmon from the bag and cook your favorite way. Discard the used salmon marinade.

Nutrition Facts : ServingSize 1 serving, Calories 179 kcal, Carbohydrate 16 g, Protein 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 3 g, Sugar 8 g

GRILLED CITRUS SALMON WITH PINEAPPLE SALSA



Grilled Citrus Salmon with Pineapple Salsa image

This grilled citrus salmon is tender and flaky with a sweet and savory pineapple salsa garnished on top. Grilled to perfection in a delicious marinade that make this salmon tender and juicy with every bite!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 13

1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange marmalade
2 garlic cloves minced
3 Tablespoons Soy Sauce
1/4 cup brown sugar
1 Tablespoon Cornstarch
1 Tablespoon Water
Reynolds Wrap® Non-Stick Aluminum Foil
2 pounds salmon filet
Recipe for Pineapple Salsa
Sliced orange (lemon, and lime)

Steps:

  • In a medium sized saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce, and brown sugar. In a small bowl combine cornstarch and water and whisk into the sauce. Heat to medium high heat and let simmer until it starts to thicken. Remove from heat.
  • Heat grill to medium high heat. On a sheet of Reynolds Wrap® Aluminum Foil place the salmon on top. Fold up the edges of the aluminum foil. Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10-12 minutes or until salmon is opaque and cooked throughout. Spread remaining marinade on top and serve.

Nutrition Facts : Calories 456 kcal, Carbohydrate 34 g, Protein 47 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 125 mg, Sodium 870 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

SOY GLAZED SALMON WITH PINEAPPLE RICE



Soy Glazed Salmon with Pineapple Rice image

Soy Glazed Salmon with Pineapple Rice

Provided by Minute® Rice

Yield 4

Number Of Ingredients 12

nonstick cooking spray
1 can (20 oz) pineapple chunks, drained, juice reserved
2 cups Minute® Brown Rice
1/2 cup reduced sodium soy sauce
1 tbsp sesame oil
1 tbsp fresh grated ginger
4 (4 oz each) salmon fillets
1 tbsp cornstarch
1 tbsp water
1 green onion, thinly sliced (optional)
1 tbsp black sesame seeds (optional)
1 tbsp white sesame seeds (optional)

Steps:

  • Serve the family a dinner they'll love with this restaurant-style, sweet and tangy salmon and rice dish featuring whole-grain brown rice and juicy pineapple chunks. Step 1
  • Preheat oven to 400°F. Step 2
  • Line a 9×13-inch baking pan with aluminum foil; coat foil with nonstick cooking spray. Step 3
  • Chop pineapple chunks, set aside. Step 4
  • Prepare rice according to package directions; stir in chopped pineapple. Step 5
  • Combine reserved pineapple juice, soy sauce, sesame oil and ginger in a medium bowl. Place salmon fillets on prepared baking pan. Step 6
  • Brush filets with sauce. Bake for 10 minutes, or until cooked to desired doneness. Step 7
  • Combine remaining sauce, cornstarch and water in a small saucepan. Bring to a boil and cook, stirring constantly, until sauce thickens. Step 8
  • Reduce heat and simmer for 2 minutes. Step 9
  • Serve salmon and sauce over pineapple rice. Garnish with green onions and sesame seeds, if using.

PINEAPPLE CITRUS SALMON



Pineapple Citrus Salmon image

I have a love-hate relationship with this recipe, but I don't want to lose the recipe, so I'm posting it here. I love the flavors, but I hate adulterating my favorite fish by marinating, rubbing, and saucing it. It seems like it's a fiddly recipe, but I can actually go to the fish store bring home the salmon and have it on the table in 45 minutes. Okay, to be totally honest, I could eat this fish every night, were it not for the pangs of guilt. Don't overcook this! We serve this with recipe #214484 and sauteed spinach.

Provided by Akikobay

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup pineapple juice
1 lemon, juice and zest of, washed (reserve zest and juice, you'll need 2 Tbs. of zest and 4 Tbs. of juice)
8 (6 ounce) salmon fillets
4 tablespoons brown sugar
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup flour

Steps:

  • Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon filets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.
  • Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray with cooking oil.
  • Make a rub by combining in a bowl the brown sugar, chili powder, lemon zest, cumin, sea salt, and cinnamon. Reserve a tablespoon of rub.
  • Remove the filets from the marinade (reserve marinade and add the reserved rub) and rub all sides generously with the brown sugar rub. I usually have just enough rub to do this, but you may find you need more or less rub depending on the size of the filets.
  • Place the salmon filets on the prepared baking sheet and place in the preheated oven for 15 minutes or until the fish flakes nicely. After removing from oven, allow to sit for 5 minutes.
  • While the salmon is baking and resting, make the sauce. Melt butter in a saucepan and add flour, sauteeing until all the mixture is well blended. Slowly whisk in the reserved marinade and rub. Allow to simmer gently until thickened. Season with salt and pepper as desired.
  • Serve with fat rice and steamed or sauteed spinach with the sauce on the side.
  • I understand that this salmon could be cooked on the grill, but I've never done this!

Nutrition Facts : Calories 396.9, Fat 14.3, SaturatedFat 4.3, Cholesterol 113.4, Sodium 604.5, Carbohydrate 18.2, Fiber 1.4, Sugar 11.4, Protein 47.2

SWEET CHILI CITRUS SALMON AND PINEAPPLE SALSA



SWEET CHILI CITRUS SALMON AND PINEAPPLE SALSA image

Want to get someone to like salmon? Look no further than this easy and delicious recipe! Salmon is rubbed in our Sweet Smoked Chili Rub for that sweet, smokey paprika flavor and marinated with Blood Orange Olive Oil and Meyer Lemon Balsamic Vinegar for a tropical and citrus feel! Topped with fresh pineapple salsa- you'll be making this recipe again and again.Want to buy ALL of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit here >>

Provided by Olivelle

Categories     

Main Dish

Time 20m

Yield 2

Number Of Ingredients 12

2 Salmon Fillets, deboned and skin removed
2 Tbsp Blood Orange Infused Olive Oil, divided
1 Tbsp Meyer Lemon Balsamic Vinegar, plus more to finish
½ Tbsp Sweet Smoked Chili Rub
1 tsp Lime Fresco Sea Salt
2 cups Pineapple, ½" cubes
1 cup Tomato, diced
1 Jalapeño, diced
½ cup Red Onion, finely diced
4 Tbsp Meyer Lemon Balsamic Vinegar
2 Tbsp Blood Orange Infused Olive Oil
¾ tsp Lime Fresco Sea Salt

Steps:

  • Rub the salmon fillet generously with 1 Tbsp oil, vinegar, sweet smoked chili rub, and salt. Let sit for 30 minutes.
  • Meanwhile combine all the ingredients for the Pineapple Salsa in a bowl. Let marinate at least 30 minutes before serving.
  • Turn on black stone or cast iron to medium and heat the remaining 1 Tbsp olive oil. Add salmon and cook until the fat starts to appear to drip out of the salmon, about 3-4 minutes. Flip salmon and cook for another 1-2 minutes or until fish begins to flake.
  • Serve pineapple salsa over fish and top with another drizzle of balsamic vinegar.

Nutrition Facts : ServingSize 2

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