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Sunday, June 19, 2022

Recipe: Salmon with Pineapple Tomato Salsa

A very colorful, refreshing summer dish that is full of flavor and very healthy. A great way to use your garden tomatoes.

Salmon With Pineapple Tomato Salsa Ingredients

  • cup fresh lime juice

  • cup extra virgin olive oil

  • 2 tablespoons soy sauce

  • 3 tablespoons shallots, chopped

  • 1 teaspoon sugar

  • cup diced pineapple

  • 2 large plum tomatoes, diced

  • cup chopped fresh basil

  • salt and pepper to taste

  • 4 (6 ounce) fillets salmon

  • cup chicken broth

  • lemon pepper to taste

How to Make Salmon With Pineapple Tomato Salsa

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.

  3. Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.

  4. Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

Salmon With Pineapple Tomato Salsa Nutritions

  • Calories: 477 calories

  • Carbohydrate: 10.6 g

  • Cholesterol: 99.1 mg

  • Fat: 32.4 g

  • Fiber: 0.9 g

  • Protein: 34.7 g

  • SaturatedFat: 5.6 g

  • ServingSize:

  • Sodium: 611.1 mg

  • Sugar: 7.2 g

  • TransFat:

  • UnsaturatedFat:

Salmon With Pineapple Tomato Salsa Reviews

  • As the submitter of this recipe I wanted to comment that although many people who have reviewed the recipe have chosen to bake the salmon with the salsa, the recipe does not intend for it to be prepared this way. The salsa is meant to be served as a condiment to the baked salmon. It should be refrigerated and allowed to sit out just a few minutes before serving. Just wanted to clarify for those who are considering trying the dish. Thanks

  • Refreshing and delicious would be the best description for this dish. It is a perfect summer meal not only because it takes advantage of ingredients at their peak, but when it is hot and humid, the last place one wants to be is cooking over a hot stove. Just a few suggestions/minor changes: 1) DONT cook the salsa with the fish. The coolness of the salsa makes a nice compliment to the warm fish. 2) Do make more of the salsa. Its good. 3) I add a bit more broth than suggested. The first time I made this recipe, all the broth evaporated and the fish stuck to the bottom of the pan (I also prefer to use vegetable broth, but that is a taste preference.) 4) The lemon pepper isnt enough; we add more seasonings to give the fish extra flavor. Oregano leaves are a must and depending on my mood cayenne pepper/red pepper flakes (for a little oomph) or cinnamon (for sweetness). I usually serve this recipe with mashed sweet potatoes (they add some substance to the meal, but still keep it semi-healthy), but asparagus, an avocado salad or Waldorf salad would all be good accompaniments.

  • This was a excellent seafood recipe. I only changed on thing I cooked the salsa with the salmon and it came out beautiful.

  • Excellent. My husbands new favorite way to have salmon. I also added 3/4 cup quick rice and I cooked it with the salsa. I mixed it all up and put te salmon on the bottom.. it came out perfect.

  • This was GREAT I happened to have shallots lying around, but I wouldnt hesitate to use a yellow or green onion in its place. I didnt have lime juice so I used half OJ and half lemon juice. I added extra brown sugar, cilantro and 2 green onions for extra zing. I will make this all the time. Thanks

  • This was even better than I had expected and I didnt even have a couple of things on hand. I followed the others reviews and baked the salsa on top of the salmon. I left one piece without the salsa for a picky child, but the juice flavored that one nicely too. The pineapple and tomato combo was nice and tangy. I used a little purple onion because I didnt have shallots. I also realized that I was out of chicken broth so I just poured the salsa all over the fish and baked until flaky. I let it set a few minutes so the soy/juice thickened some. Delicious My teenage daughter ate two pieces and went on and on about how great it was

  • KUDOS to the chef.I agree. keep it as intended or create your own recipe......hehevery good and unique recipe..a few minor alterations per taste. but someone decided to change the entire intent of recipe.....making it all different..I like the original......baked with the condiment sauce may be good, but is a different recipe and flavor all together...Originality has its perks...and as a hobby chef, I applaud you.....

  • I made this last night and my husband and I both loved it. The salmon was very tender and flavorful. The only change was that I baked the salmon with the salsa on top. This recipe in my keeper file, and will definately make it again.

  • I thought this dish was tasty. I also baked the salsa on the salmon. Unfortunately nobody else in the family was really happy with. Im gonna give it 4 stars for taste but cant give 5 cause nobody else really liked it.

  • This was nice, and my bf enjoyed it, but it wasnt absolutely fab. I served it on rice, and the main thing that wasnt right with the recipe was the salsa. I did enjoy the flavour, but next time Ill leave out the lime juice, and I was wondering what it would taste like pureed and cooked with the salmon. When I make this again I think Ill give that a try.

  • I made the salsa with garlic instead of shallots. The fresh basil really added a great touch I also seasoned the salmon with oregano, basil, pepper, and garlic salt instead to bring in the garlic from the salsa. Really yummy and healthy

  • This was great I really enjoyed it. I did a few mods for it. Instead of Pineapple i used Pomegranate and it turned out really good I also mixed in some fresh Jalapeo with tomatoes made a huge difference. Substituted soy sauce for some spices and a little vinegar. The beauty of this dish is NOT cooking the salsa with the fish. Burst of fresh veggies and cooked fish is what makes this so flavorful. Serve with a glass of white wine. Thanks

  • The salsa was yummy, although my husband wasnt into the pineapple (the lime juice seemed to neutralize it a little too much for him). i actually think the salmon cooking time was a bit too long. otherwise, great recipe the only change i made was using tomatoes on the vine instead of plum tomatoes.

  • I grilled the salmon. That was the major difference. I loved the cold salsa with the warm fish. Very refreshing. Id serve this to company. Thats always my way of deciding whether it was worth making again or trying something else.

  • I never knew salmon could taste like this Thank you so much for sharing this recipe. I forgot to measure the chicken broth and ended up putting too much in perhaps as it was almost entirely engulfing the salmon, but it turned out so moist, it was absolutely delicious. I also substituted red onions instead of shallots. I agree with the chef that the salsa on the side refrigerated worked very well to contrast hot and cold. Will definitely recommend and make again

  • Love this I prefer to chill the salsa as recommended by the creator of this recipe, but my boyfriend prefers it cooked with the salmon. Either way, its absolutely delicious and something Ill keep in the regular rotation.

  • I Loved the salsa, but there was too much left ocver for my family.

  • Awesome I switched it up a little and BBQd my salmon instead of baking it in the stock. I also added mango to the salsa, absolutely a delish meal on a summer evening.

  • Wonderful I used canned pineapples and just drained the juice out of them. I will definelty make it again

  • Awesome dish My husband loved it too:) and he is a super picky eater. Honestly, he doesnt even like salmon.... BUT HE DOES NOW yummy :)

  • Delicious substituting white wine instead of chicken broth

  • This recipe is delicious and would be great with other types of meat.

  • The salsa was incredible I would even make this salsa just to serve with tortilla chips. Definitely keep the salsa cold and as an aside. Everyone in our family ate it upI did use a white onion instead of a shallot, and it was fine.

  • This is amazing My husband was skeptical while we were making it, but it is now one of his favorites. Definately a keeper.

  • I was a tad bit hesitant about making this for dinner tonight since I was using fresh Alaskan Copper River Salmon and didnt want to risk "screwing up" a great piece of fish. :) However, I realized as long as I cooked the fish properly, I could leave off the salsa if we didnt like it. Mostly, I was unsure about the soy sauce, but decided I really liked it after it sat in the fridge for 20 min or so... especially since we usually add a drizzle of soy sauce to our plain rice anyways. Rather than heat the house or uncover the grill, I chose to cook on the stove. That said, I hope everyone knows to watch the cooking time... 30-40 min could be too long at 375 --To enjoy this even more, I eyeballed vs. measuring ingredients. :) Overall, we enjoyed the dish Thanks Valerie

  • This salsa recipe is so delicious- Ive used it with mahi mahi and other white fish. I have substituted green onion when I dont have shallots, and honey for the sugar. For a nice kick, add chopped jalapeos to taste.

  • I used Sockeye Salmon and my husband told me, "This ones a keeper" Even my 6 year old daughter loved it I made the salsa a few hours before cooking the salmon and let it sit in the fridge to infuse all the flavors. Fabulous dish Highly recommend

  • Delicious. I followed the recipe exactly, except for using a full cup of broth rather than a half cup when baking the fish. The best part of this dish was the combination of cool salsa on top of the warm fish. Wonderfully refreshing summertime meal. My husband was unsure about the tomato/pineapple flavor combination until he tasted it and declared it a winner.

  • This was tasty, very cooling on a warm day.

  • Absolutely loved it. The first time I made it, I followed other reviews and cooked everything with the fish. BUT, the second time, I followed the recipe and served the salsa cold - it was absolutely AMAZING. Perfect summertime dish

  • We added this after getting a pineapple and ample tomatoes in our Bountiful Basket. The salsa was fresh and flavorful. I would have let it marinate for a while before serving if I had had time.

  • Wonderful I did not cook the salsa ontop as others did, and the dish was tasty and refreshing. A nice twist for salmon. Next time, I will use more lime juice and less olive oil for more of a kick.

  • Great combination with the salmon, tomato, pinapple and scallions. Instead of lime juice (which I did not have) and olive oil I used Kens Steak House Lemon & Pepper Marinade and I also had to use dry basil.... which worked out fine. The left over half cup of chicken soup I used for heating up tri-colored Couscous. Cooked the fish in the salsa sauce and mixed it it with couscous once cooked. It was real nice.

  • I found the pineapple overpowering and the overall flavour combination to be a bit odd / too sweet for my taste.

  • I liked this salsa recipe. I made the salmon my own way and served the salsa room temp on the side. I didnt make it up far enough ahead to put in the fridge. I had to substitute white onions for the scallions so I only used 1/2 the amount. I also about doubled the sugar-it was too tart for my taste. I used key lime juice as thats what I had in house. Maybe its more tart? I also added a splash of the pineapple juice from the can. I used fresh Romas and basil from my garden. I had more dressing than I needed. I had about 1/4 cup leftover.Picture is of my salsa only.

  • Absolute winner Easy to prepare and does not take a lot of time to make at all. I had to substitute the lime juice with lemon juice (just didnt have any lime juice in the pantry), and also used tomatoes-on-the-vine instead of Roma tomatoes. Another change: My basil plant didnt yield 2 tablespoons anymore so I added crumbled dried basil leaves - worked very well. I loved the tart, refreshing result and served the salsa with rice. Thanks will definitely make again

  • I loved this dish..although I felt the chicken broth made it just a little too salty it was still a wonderful new way to prepare salmon I will repeat again but with a little less broth.

  • Made this tonight for our daughters anniversary dinner. Unfortunately I was disappointed because there seemed to be too much juice. I cooked the salsa with the salmon. I do feel that it would be better with fresh haddock or halibut. It certainly does not need the chicken broth. Am going to play around with it because we all liked the flavor just not the texture of the fish.

  • I seasoned sockeye salmon with chiang mai fish and fowl from central market. I pan seared it (cast iron skillet) in olive oil 2 min. on first side, 1 min on 2nd side and stuck in 425 oven for 8 minutes. I combined in a bowl the salsa ingredients less lime juice and oil also subbing mirin for sugar, and used undrained canned tomato, undrained pineapple, and added a little of the chicken broth. After the salmon came out threw the salsa ingredients in a blotted dry pan and had a sauce in seconds. (It will sizzle because the pan is so hot.) Served over jasmine rice. This tasted like a restaurant quality dish.

  • I also chose to pour the salsa over the fillet and then bake and it came out nicely. Along with the tomatoes and pineapple, I tossed in some finely chopped red bell pepper. Yum

  • This dish was fantastic. My husband really enjoyed it. I only needed to bake my salmon for 10min. As well, I added 1/4 cup of cilantro in the salsa. I will definitely make this again.

  • Absolutely delicious I didnt have shallots so I used chopped red & green onions. I added chopped mangos, peaches, avocado, garlic & the last little splash of OJ. I served it to my parents who enjoyed it, especially since I used of their fresh garden tomatoes My kids (4, 9, 15) loved it too

  • Really tasty, but I found the salsa a little too liquid-y. We only made 2 servings worth of the recipe, and it may have thrown off our calculations. We also added extra pineapple and it was very yummy.

  • Great recipe and I didnt change a thing

  • Such a fresh taste, I love this dish

  • My husband and I love it I use canned pineapple because its easy and green onions since our family doesnt like shallots. Our health-conscious friends will love this, too

  • Enjoyed this dish very much .will be cooking this again .

  • Really, really good. Can use the salsa with chicken.

  • OMG Amazing. Loved it Only thing different I did was BBQ the salmon and omitted the broth. I added some of the juice from the pineapple into the salsa too...yummy Husband loved it and he normally hates/avoids/refuses to eat pineapple. Thanks

  • Made the salsa for mahimahi. Its a great side bkz you can make ahead of time. Only had dried basil, so under a tablespoon will do. Used more pineapple than listed.

  • This is soooooo good Made it as directed by originator, did not change a single thing and it was great. My husband told me he would pay for this in a restaurant. That, in itself, says a lot.

  • Lovely dish, great flavors. I think two tablespoons of soy source is a bit much though, as it came out looking very dark. Enjoyed it anyway

  • My husband loved this dish The salsa was a great addition to the salmon. The only thing I changed was to use crushed pineapple instead of the chunks, and I even made the salsa for grilled shrimp

  • Excellent job, Valerie, 5 stars Id give it more if I could I followed the recipe exactly. Everyone reallly should heed the recipe and save the chilled salsa to serve over the hot fish, the warm/cool contrast lends a nice, refreshing kick. Dont skimp on fresh basil either, its so worth it Ill definitely be making this again.

  • I liked the salmon, I did not like the salsa.

  • Very, very good. The only thing I changed was to use dry basil instead of fresh... (Didnt want to spend extra money). However, Im sure is worth it Will make it again

  • Ive made this twice as hubby & I like the taste of the salmon - its different & refreshing. I followed the recipe exactly but I grilled the fish on griddle pan until cooked, then poured the broth on top of fish - letting it bubbling away on pan for about 2 mins and the fish to absorb some broth without getting too soggy (we dont like soggy fish). Served with cool salsa... two thumbs up Thanks :)

  • I love salmon in the first place, so Im always looking for something new. I made a few, small changes...primarily for convenience and cost, not taste. I substituted a small, white onion for the shallots (pound-for-pound, shallots are way more expensive than onions). I also cheated and used dried basil instead of fresh. Over all, a great recipe. Ive already had it twice.

  • This recipe was absolutely amazing Perfect as is. we had the salsa cold, on the side as the recipe states and it was to die for. Thank you

  • Very Good

  • I may try again and save the veggie/tomato mixture and use that as a salsa. Hopefully it will be more appealing, less messy.

  • Made the salsa portion of this recipe as a condiment over grilled chicken breasts. Nice addition Next time will either double the tomatoes /pineapples or halve the marinade.

  • This was so delicious

  • Awesome recipe I only changed a few things because it was what I had and I think it STILL turned out perfect. I used canned diced tomatoes with green chiles and crushed pineapple. I used the juice in the pineapple to add to the chicken broth to bake it in. I will use that salsa recipe for other things too. Thanks a bunch :-)

  • Distinctive taste My husband and I love this recipe. One evening we didnt have shallots in the house, so I left that ingredient out and it was better

  • This recipe was absolutely delicious. I served it to my boyfriend and uncle. We all fought for more salsa because it accented the salmon perfectly.

  • I like others baked the salmon with the salsa on it. I didnt have shallots so used yellow onions. I also added some Mrs. Dash spicy blend to the fish along with the lemon pepper. Turned out very good, will make again.

  • My wife does not like a whole lot of fish the way I do, yet she eats every bite of this one...what does that tell you?

  • I made this last night for dinner and my husband LOVED IT I didnt change a thing according to the recipe and the fish was perfectly done I also cooked 2 pieces of cod with the salmon and it too was delicious. A great new spin on fish.

  • It was great I kept the salsa cold and used sweet onion instead of scallions.

  • The combination of ingredients was not overwhelming to my taste buds.

  • I understand that this recipie is not made to be baked but baking the salsa with the fish adds an additional tang. I live with a man who hates fish but eats it for its dietary needs and now he loves salmon. I cant make enough of it. I also use cherry tomatos because i live in asia and their found everywheres. Their great and add a little more lightness to the dish (less seeds and juice)

  • Delicious Easy to prepare and wow your guests

  • I made this last night and thought it was delicious. I wasnt really sure about the chicken broth, so I poured the juice from the canned pineapple over the salmon. The salsa was awesome Next time though Ill put some peppers in it for a little heat. Thanks

  • My family loved this I did double the salsa and added cilantro like someone suggested.

  • This turned out so good I started eating before I took the picture

Source: Salmon with Pineapple Tomato Salsa

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