Grilled Salmon with Pineapple Salsa

10 - 15 minutes cooking



Grilled fish is great with this fruity salsa! Extra delish if you caught the fish!

How To

  • Make sauce: In a bowl, stir juice of 2 limes, olive oil, and honey together

  • Brush salmon and squash with the sauce 

  • Grill salmon and squash over hot coals on a grate or in a skillet on your cookstove

  • Turn after 5 minutes and turn every 5 minutes until the salmon flakes easily

  • While the salmon is cooking, make the pineapple salsa

  • Combine pineapple, red onion, remaining lime juice, cilantro and salt and pepper to taste. 

  • Add a pinch of red pepper flakes if you want some heat in your salsa

  • TIP - The salsa can be made ahead of time and kept refrigerated until needed

  • Serve salmon with the salsa on top with the summer squash as a side dish


  • Add diced tomatoes to the salsa for additional flavor - this is great when they are in season

  • Add diced mango to the salsa for additional flavor

  • Use diced peaches instead of pineapple for a different flavor

  • 3 limes

  • 2 Tablespoons of extra virgin olive oil

  • 1 teaspoon of honey

  • 4 (whatever number you need) 6 oz skin on salmon fillets

  • 1 can of pineapple tidbits or 2 cups of fresh pineapple cut into small pieces

  • 4 yellow summer squash or small zucchini, sliced long ways about 1/4" thick

  • 1/4 red onion, chopped

  • 1 Tablespoon chopped fresh cilantro (if you like cilantro)

  • kosher salt

  • fresh ground pepper

  • red pepper flakes (optional)


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