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Tropical Pineapple Salmon

Tropical Pineapple Salmon

Quick, easy, and delicious with an amazing presentation! Try to buy a fillet that is the same thickness to make cooking more even.Barb L.

Serves: 6


Cooking spray, for cooking sheet

17 pineapple rings, fresh or canned, drained (a can has about 20 slices)

1 large salmon fillet, about 3 pounds

Kosher salt

Freshly ground black pepper

3 Tbsp Flying Olive Butter, Garlic, Lime, Cilantro and Roasted Onion Extra Virgin Olive Oil,or a Combination of Choice

3 Tbsp catsup

A few drops of Flying Olive Chipotle or Harissa Extra Virgin Olive Oil, optional

½ Tbsp Flying Olive Pineapple, Honey Ginger or Coconut Balsamic Vinegar, or a Combination

2 Tbsp freshly chopped cilantro

3 cloves of garlic, minced

2 tsp freshly grated ginger (use less if you want less spiciness)

2 tsp Flying Olive Toasted Sesame Oil

½ tsp crushed red pepper flakes, optional

Toasted sesame seeds, for garnish

Thinly sliced green onions, for garnish

Lime wedges for serving


Preheat the oven to 350 degrees F.

Line a large rimmed baking sheet with foil and spray with cooking spray. In the center of the foil, lay the pineapple slices in an even layer.

Season both sides of the salmon with salt and pepper and place the fillet on top of the pineapple slices

In a small bowl, whisk together the Flying Olive EVOO(s) of Choice, (add spicy ones if desired), the catsup, Flying Olive Balsamic Vinegar(s) of Choice, cilantro, garlic, ginger, Flying Olive Sesame Oil, and red pepper flakes, if desired. Brush over the top of the salmon fillet.

Bake until the salmon is cooked through, about 25 minutes (an instant read thermometer should register 120-125 degrees F), depending on the thickness of the filet. Turn on the broiler and broil for about 2 minutes, or until the fish is slightly golden. Garnish with sesame seeds and green onions. Serve with the pineapple rings and the lime wedges.

Inspired by a recipe on

Submitted by Barb L.