Maple Chili Salmon with Pineapple Plank and Lime Pineapple Salsa
The glaze on this salmon is the perfect blend of sweet and spicy-with notes of maple and chili-it's the perfect counterpart to the sweet sweet pineapple plank the salmon is cooked a top of. By baking the salmon on the pineapple plank, not only does it soak up all of the delicious flavors from the salmon and the glaze, but it calremelizes and softens perfectly. You can eat this dish with a spoon if you'd like!
The salsa here is optional, but the plank is not!
If you're looking to keep things simple, just omit the pineapple salsa to cut down on ingredients. It serves as a cool and refreshing topping but is by no means required especially when the pineapple plank can provide the necessary sweetness in this dish.
Serve alongside rice and a fresh vegetable for a healthy and balanced meal!
I baked this salmon on a baking sheet in the oven but it could just as easily be done on the grill. I think I'll try that next time!
Just rub the glaze all over the salmon and bake it directly on the pineapple plank!
Maple Chili Salmon with Pineapple Plank and Pineapple Salsa
4 servings | 30 minutes
4 sockeye salmon filets (about 6 oz each)
1 tbsp maple syrup
1/4 tsp brown sugar
1/4 tsp cumin
1 tsp smoked paprika
1 tsp chili lime seasoning or 1 tsp chili powder and 1/4 tsp lime zest
1 tsp salt
1 small pineapple (whole, you will use this for both the salmon and the salsa)
For the salsa:
1/3 cup diced pineapple
1/2 cup diced tomatoes
1/2 cup diced bell pepper
1/4 cup diced red onion
2 tbsp cilantro, chopped
1/2 tbsp lime juice
1/2 tsp salt
Optional: 1/2 tsp lime cilantro seasoning
Using a sharp knife, remove the top and bottom of the pineapple then remove the remaining skin.
Stand the pineapple up tall and slice the whole thing into 1/2” thick planks. Start at the outside of one side until you reach the core then turn the pineapple around and repeat on the other side. Depending on the size of the pineapple you should be able to get 4-6 1/2” thick planks each about 80g in weight. Set 4 planks aside and dice the remaining planks and remaining fruit attached to the core into small pieces. You will need about 1/3 cup or 80g for the salsa.
Preheat the oven to 400 and spray a baking sheet with nonstick spray. Arrange 4 pineapple planks on the sheet. Top each plank with a salmon filet. I used #traderjoes frozen sockeye salmon filets that I defrosted.
Whisk together the maple syrup, brown sugar, cumin, paprika, chili powder, lime and salt in a bowl.
Divide the spice mixture between the 4 filets and use your hands or the back of a spoon to evenly distribute it throughout the fish.
Place the baking sheet in the oven for 10-12 minutes or until the fish is flaky.
While the salmon is baking combine the salsa ingredients in a bowl and set aside.
When the salmon is done, remove from the oven and serve alongside jasmine rice and topped with the cool salsa.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition provided for the planked salmon and pineapple salsa separately for easier tracking.