Reinvigorate Seafood Sundays with this refreshingly fruity, exquisitely rich wild salmon fillets with pineapple and chipotle salsa recipe! Full of tart pineapple chunks, sweet red bell pepper, crunchy onion, citrusy lime juice, peppery cilantro, and chipotle chile canned in adobo sauce for a touch of heat, this homemade salsa is quick, easy, and delivers the perfect complement to rich and nutritious salmon.
Why We Love This Salmon Recipe
If you like the nutritious, savory, melt-in-your-mouth experience of a good salmon fillet, you’re going to love Omaha Steaks Wild Alaskan Skin-On Sockeye Salmon! They’re sustainably wild-caught from the Pacific waters that surround Alaska and frozen at its freshest day-of-catch. These salmon fillets feature a unique flavor that can only be achieved in this specific icy habitat thanks to the extra layers of richly flavored fat! This is seafood at its finest and the perfect main attraction of this flavor-packed dish.
Before You Start
To thaw, remove your Wild Alaskan Skin-On Sockeye Salmon from original packaging, place in a resealable bag, and thaw in refrigerator for at least 7 hours. To thaw faster, remove product from original packaging, place in a resealable bag, and submerge bag in cold water for 30 minutes to 1 hour. Cook and consume within 2 days.
Tools You Will Need Before You Start
- Basting Brush
- Blender
- 1 Medium Bowl
- Fish Spatula
Omaha Steaks Products Featured in This Recipe
Wild Salmon Fillets With Pineapple and Chipotle Salsa
Ingredients
Grilled Wild Salmon Fillets
- 4 Wild Alaskan Skin-On Sockeye Salmon
- 2 tablespoons butter, melted
- 1 lime, cut into 4 wedges
- 4 cilantro sprigs
- Salt
- Pepper
Grilled Pineapple and Chipotle Salsa
- 1/4 pineapple
- 1/2 red bell pepper
- 1/4 red onion, chopped
- 2 teaspoons chipotle chile canned in adobo sauce, puréed
- 2 teaspoons fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon kosher salt
- 1 pinch black pepper
Instructions
Grilled Pineapple and Chipotle Salsa
- Preheat grill to medium heat.
- Remove exterior pineapple skin and place pineapple on grill briefly until char-marked on all sides.
- Cool completely, then separate 1/4 of pineapple for salsa; remove core then cut into 1/4-inch-thick slices.
- Place red bell pepper on the grill until skin is blistered, then peel, seed, and chop into 1/4-inch diced pieces.
- Peel onion, slice into 1/4-inch thick slices, and grill until browned.
- Cool completely, then dice into 1/4-inch chunks.
- Combine all ingredients in a medium bowl and mix until well-combined.
- Chill until serving.
Grilled Wild Salmon Fillets
- Add salmon fillets to pre-heated grill.
- Brush with melted butter and sprinkle with salt and pepper.
- Grill for about 3-4 minutes on each side or until fish turns opaque.
- Top each fillet with a heap of grilled pineapple and chipotle salsa and garnish with a lime wedge and a fresh cilantro sprig.
Omaha Steaks Seafood
Responsibly sourced from oceans around the globe and always delivered frozen fresh for the greatest seafood experience any time you wish.