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 Charred Pineapple and Jalapeño Salmon

May 11, 2022
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Extra juicy, slightly spicy, and all the good sticky-sweet summer flavors glazed over the most perfect crispy salmon and finished with cilantro and pepitas: this Charred Pineapple and Jalapeño Salmon is possibly the best summer salmon out there!

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I’m always looking for new ways to make salmon. Now, with about 30 versions already on my website, you’d think that I’d be tired of this seafood staple. Personally, however, I simply cannot get enough. Want a crispy exterior? I can do that. What about a more flavorful steamed version? Yeah, that’s the best. Oh, or maybe you want to dice up that fish into fun little blackened bites? I’m so into that. Really, the possibilities are endless with salmon. That being said, you don’t often see me making the classic glazed variety. In all honesty, I’m not usually a big glazed seafood type of gal. I don’t like teriyaki, and often find them to taste overly sweet. What I do love, though, is a good sweet chili sauce. It’s kind of like a cheater’s version of a glaze, especially when paired with something as sticky as pineapple. Hence, in hoping to change my stigma of glazed salmon, I decided to combine these tried and true flavors into one recipe. And just like that, this Charred Pineapple and Jalapeño Salmon was born. Rest assured, I am definitely a glaze fan now.

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The breakdown…


This Charred Pineapple and Jalapeño Salmon is probably one of the most flavor and texture packed dishes you can make with just a handful of ingredients. I mean, with just some fruit and jalapenos, a bit of honey and oil to help things along, and a sweet chili sauce, this salmon is truly so easy. To start things off, you want to get those pineapple rings and jalapenos all nice and charred. Simply get a skillet super hot with a bunch of oil, then go in with the charring. You want everything to be evenly spaced out so it gets a nice char, meaning you may have to do this in batches. Really, though, with just a few minutes on each side, your pineapple should have nice black marks on it, and the jalapeños should start to cook down. Nothing crazy, but this releases so much flavor. 

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that glaze…

Next, to get the “caramelization” factor of any good glazed salmon, you want to go in with a bit of honey over your pineapple and jalapeños. Now, don’t worry — this won’t get overly sweet. The jalapeños bring in a good punch, just as the salt adds a nice contrast. Really, you’re just looking for that nice golden glaze around the bottom of your skillet. It’s the best! Plus, when you remove your pineapple and jalapenos from the skillet and replace them with the salmon, the result is truly magical. The salmon gets slightly crispy, but also takes on so many of the good sweet and spicy flavors released by the charring process. You really can’t beat it.

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Once your salmon has gotten a nice sear, the next step of this Charred Pineapple and Jalapeño Salmon recipe is to cover it all up with that previously charred pineapple and jalapeños. Oh, and of course some sweet chili sauce. Together, the best of Hawaiian-ish flavors and glaze-like textures form over your fish — truly transforming it into a sweet and spicy masterpiece. I like to finish the salmon for this Charred Pineapple and Jalapeño Salmon recipe under the broiler, mostly because it just removes the hassle of trying to flip the pineapple with the salmon. Plus, this method makes the top of the salmon super crispy while still maintaining a moist interior.

You could also simply finish it by baking it in the oven if you do not have a broiler setting. Either way, though, you will want to keep an eye on your salmon. Depending on the cut of the fish (aka how thin or thick it is), your cooking time will definitely vary. Hence, it’s important that you make sure you don’t overcook things. The salmon is done when it is easily flakeable by a fork, or when you can push just ever so slightly into the thickest section and get just a little spring back. 

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how to serve it up…

Once your salmon is all cooked through and that glaze has formed around it, all that’s left to do is serve it up! I like to serve this over a bed of jasmine rice, or even cauliflower rice if I’m going for something lighter. Then, with just a salty crunchy bite from the pepitas and some freshness from the cilantro, everything comes together so well! And you’ve gotta finish everything with a hint of lime… it’s game-changing. This Charred Pineapple and Jalapeño Salmon truly makes for the easiest weeknight dinner, but could also be a great addition to a summer Hawaiian spread. Let me know how you serve it up in the comments below!

I hope you love this Charred Pineapple and Jalapeño Salmon as much as I do! Don’t forget to leave me a rating and comment if you make it:))

 Charred Pineapple and Jalapeño Salmon
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 Charred Pineapple and Jalapeño Salmon

Recipe by Annie PatrickCourse: Main CourseCuisine: American, Hawaiian, FusionDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Ingredients

  • 1 + 1 tbsp olive oil

  • 6-8 rings fresh pineapple, sliced into ½ inch pieces

  • 2 jalapeños, thinly sliced

  • 2 tbsp honey

  • Salt, to taste

  • 4 filets salmon (about 1.5 lbs)

  • ¼ cup sweet chili sauce

  • 1 lime, juiced

  • Toasted pepitas, to garnish

  • Fresh cilantro, to garnish

  • Serving suggestion: Jasmine rice or cauliflower rice

Instructions

  • Preheat the broiler to high (or the oven to 400).
  • In a large skillet, heat 1 tbsp of the olive oil over medium-high heat. Once hot, place the pineapple rings and jalapeno slices into the oil, ensuring they have enough room to evenly touch the surface of the hot skillet (you may need to do this in batches if your skillet is not large enough). Sear for 3-4 minutes on each side, or until the rings of pineapple have a nice char. Drizzle the honey and sprinkle some salt over top, and allow to form a glaze, about 2-3 minutes. Then, remove the jalapenos and pineapple from the skillet temporarily.
  • Add the remaining 1 tbsp olive oil to the skillet. Place the salmon, skin side down, into the hot oil. Sear for 2-3 minutes. Return the charred pineapple and jalapenos to the skillet over top of the salmon. Pour the sweet chili sauce over everything, then turn off the stove. Transfer the skillet to the broiler and cook for 5-6 minutes, or until the salmon is cooked through and a glaze has formed around the salmon.
  • Squeeze a lime over top the entire skillet. Garnish with some salty pepitas and a bit of fresh cilantro. Enjoy!
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