This sweet & spicy pineapple salmon is pan seared to perfection and bursting with flavor. Ready in under 30 minutes and sure to please your pescatarian and carnivore friends alike!
Hey Guys! Did I mention how much hubby loves salmon? Next to his number one choice, Southern food…salmon is a close second. He could definitely enjoy a pan-seared salmon at least once or twice a week.
We both love those super crispy edges along with a flaky tender flesh. THE BEST!!!
I had a few friends over in my backyard this past week to enjoy this sweet & spicy pineapple salmon that I made in my outdoor kitchen. We had a blast just talking, laughing and sharing tips on enjoying a healthy lifestyle.
Everyone raved about how tasty it is and wanted the recipe so I thought I’d post it today. The sauce is out of this world good and could totally complement shoe leather in my opinion. TEEHEE!!!
HOW TO MAKE PINEAPPLE SALMON
This sweet & spicy pineapple salmon comes together so easily and in under 30 minutes. It’s such a WINNER that my granddaughter, Makiyah enjoyed THREE helpings!!!
Speaking of winning…Are you facing a battle in your life? Know that God is on your side and has a plan for victory in whatever situation, challenge or hardship you’re facing. Know that the battle belongs to God as He has already secured the victory. 1 John 5:4 states “For everyone who has been born of God overcomes the world. And this is the victory that has overcome the world—our faith.” Know that our faith brings us to victory and that we are truly overcomers in Him!! Amen!! Say Grace and enjoy!!
Pineapple Salmon {Pan Seared Sweet & Spicy Pineapple Salmon}
Ingredients
- 2 lbs. salmon skinned and cut into four filets
- Kosher salt to taste
- Black Pepper to taste
- grapeseed oil for pan frying
- 1.25 c fresh diced pineapple
- 1/2 c sweet chili sauce
- 2 T rice vinegar
- 1 T low sodium soy sauce
- 1 T brown sugar
- 1/4 c pineapple juice
- 1 tsp chili paste optional for an added kick
- chopped parsley garnish
Instructions
- In a small sauce pan over medium heat, whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar, pineapple, pineapple juice and chili paste (if using). Bring to a boil and then allow to simmer and stay warm while you make the salmon.
- Season fillets with kosher salt and pepper on both sides.
- Heat a large saute pan over medium high heat. When your pan is hot, add oil to the pan.
- In batches, cook the salmon 3 minutes on the first side depending on the thickness of your filets. The salmon should now be opaque half way through. Flip the salmon over to brown the other side for about 5 minutes. Once the salmon has reached an internal temperature of 145 degrees, it's done. Be sure not to overcook.
- Place salmon fillets over brown rice or cauliflower rice. Cover salmon with pineapple sauce and garnish with parsley. Say Grace and enjoy!!
Adapted from Let’s Dish Recipes
Felesha-Sister-thank you for your blog! I know that I am certainly not the only person who is truly blessed and encouraged by your inclusion of the Scripture! I love love love 1-2-3 John and really needed that now! Not to mention, your recipe looks fire and I can’t wait to try it! With many thanks, be blessed!!!
Kenya Thomas
Amen! Thank you so much Kenya! I’m so glad that the blog is encouraging to you. Praise God! I absolutely love hearing that it’s just what you needed in this moment. I hope you’ll try this yummy recipe soon! Many blessings!! 🙂
The sauce was much too sweet. Next time I would omit the sugar.
We don’t feel that way but ok.
When do you add the diced pineapple?
The pineapple gets added to the sauce.