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Salmon with Spicy Pineapple Salad

The sweet but tart pineapple and cucumber salad in this fast weeknight dinner complements the savory richness of broiled salmon.

Serves 4
Ready in 15 mins
Prep time 9 mins
Cooking time 6 mins
480 calories per serving


> 1 1/2 tbsp Cajun or Creole seasoning
> 2 tbsp olive oil, divided
> 4 (6 oz each) salmon fillets
> 2 cups pineapple chunks
> 5 mini cucumbers
> 1 serrano chili
> 3 green onions
> 1 tbsp lime juice


Arrange oven rack 6 inches from broiler. Heat broiler on high. In a small bowl, stir together the Cajun seasoning and 1 tbsp oil.
Arrange the salmon, skin-side down, on a foil-lined baking sheet. Rub top and sides of salmon with the seasoning-oil mixture. Broil 5–6 min., until desired doneness.
Meanwhile, chop the pineapple into smaller chunks and add to a large bowl. Thinly slice the cucumbers, chili, and green onions. Add to pineapple along with lime juice and remaining 1 tbsp oil. Toss to combine. Season with salt to taste.
Serve salmon with pineapple and cucumber salad.

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