Rich and packed with nutrients, Wild Alaskan Sockeye Salmon is an ideal center-of-plate protein for smart eaters. In this recipe we punch up these delicious grilled salmon fillets with sweet, tangy grilled pineapple and the spicy contrast of an easy-to-make chipotle salsa. Simple to prepare, yet bursting with complex taste. Try it for yourself!
Making the grilled pineapple and chipotle salsa
This simple grilled pineapple and chipotle salsa has an incredible sweet and tangy flavor with just a hint of spice and smoke. Grill the pineapple, red bell pepper, and red onion following the recipe and cool completely before dicing and adding the rest of the salsa ingredients.
Grilling the wild salmon fillets
Wild Alaskan Skin-On Sockeye Fillets are thick and meaty with a firm texture – a perfect fish for the grill. Before cooking, thaw the fillets completely overnight in the refrigerator or use the quick-thaw method by immersing the sealed fillets in cold water for approximately 30 minutes. Once defrosted, pat dry and brush salmon with melted butter and season with salt and pepper.
To grill, place salmon on the pre-heated grill diagonal to the grates. This will give you restaurant-style grill marks and make it easier to flip. Grill each side 3-4 minutes or until fish turns opaque.
Chef Tip: Use a thin metal spatula to loosen each fillet from the grill before flipping. If the salmon sticks to the grill, it is not ready to be flipped. Close the grill lid and try again every 30 seconds until the fillet releases easily from the grate. (Check out more tips on how to grill salmon.)
Top each salmon filet with the grilled pineapple and chipotle salsa. Garnish with a lime wedge and fresh cilantro sprigs. Serve with a cooked vegetable side dish or fresh salad for a healthy and delicious meal. Enjoy!
Wild Salmon Fillets with Grilled Pineapple and Chipotle Salsa
Ingredients
Wild Salmon Fillets:
- 4 Wild Alaskan Skin-On Sockeye Salmon
- 2 Tbsp. melted butter
- salt and pepper to taste
- 4 lime wedges
- 4 cilantro sprigs
Grilled Pineapple and Chipotle Salsa:
- 1/4 pineapple
- 1/2 red bell pepper
- 1/4 red onion chopped
- 2 tsp. chipotle chile canned in adobo sauce puréed in blender
- 2 tsp. lime juice fresh
- 1 Tbsp. cilantro fresh chopped
- 1/4 tsp. kosher salt
- pinch black pepper
Instructions
Grilled Wild Salmon Fillets:
- Clean and preheat grill.
- Brush salmon with melted butter and sprinkle with salt and pepper.
- Grill for about 3-4 minutes on each side or until sides of fish turns opaque.
- Top each salmon fillet with a heap of grilled pineapple and chipotle salsa.
- Garnish each salmon fillet with a lime wedge and a fresh cilantro sprig.
Grilled Pineapple and Chipotle Salsa:
- Peel the pineapple then slice into 1/4" thick slices. Quickly grill on a hot grill until marked on both sides. Cool completely, remove core then cut into 1/4" dice.
- Place the red bell pepper on the grill until skin is blistered. Peel and seed. Chop into 1/4" dice.
- Peel onion and slice into 1/4" thick slices. Place on grill until browned. Let cool completely. Dice into 1/4" chunks.
- Combine all ingredients in a mixing bowl and mix well.
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Editor’s Note: This post was originally published in January 2018 and has been updated for freshness and comprehensiveness.
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