What You’ll Need For Salmon with Pineapple Salsa
Step-By-Step Instructions
Step 1: Make the salsa. Mix the chopped pineapple, cilantro, lime juice, and maple syrup in a bowl; set it aside to let the flavors marry while you prep the fish.Pro Tip: Prepping the salsa at least 15 to 20 minutes before you eat lets it sit and gives the lime juice and maple syrup time to draw out the pineapple’s natural juices, so the flavors really marry creating a built-in sauce for the fish.
Step 2: Prepare the rub. Combine the ancho chile powder, cumin, paprika, salt, and sugar.
Pro Tip: Ancho chile powder is different than a standard chili powder blend. Anchos are dried poblano peppers, and they’ve got a unique, smoky sweetness that’s way more complex than the garlicky, cumin-heavy flavor of regular chili powder. Most major grocery stores carry it, but if you can’t find it or want to use what you have on hand, regular chili powder can be substituted.
Step 3: Season the fish. Arrange the salmon fillets on a foil-lined baking sheet and sprinkle the spice rub evenly over the top.
Pro Tip: When you’re applying the rub, gently press the spices into the flesh with your fingers. This helps the seasoning stick so it doesn’t just slide off once the salmon starts to release its natural oils in the oven.
Step 4: Broil and glaze. Set the oven rack 6 inches from the broiler and cook the salmon for 5 minutes. Remove the pan, brush the fillets with maple syrup, and broil for one more minute.
Pro Tip: Don’t let the dark color throw you off! The combination of the deep red ancho powder and the caramelized maple syrup makes the crust look nearly burnt, but that’s where all the flavor is.
Step 5: Serve. Transfer the fillets to a platter or individual plates and top generously with the pineapple salsa.
