Our family gets a little excited when salmon is on the menu. And with good reason, salmon has considerable nutritional goodness, and we’ve got to give it up to those Omega-3s y’all! If you’re looking for a way to flip the script and up your salmon game (and an easy dinner idea), then our Honey Pineapple Salmon is everything you need to know about your dinner plans tonight!
- Grilled Cedar-Plank Salmon with Brown Sugar & Cracked Pepper; Grilled Cedar-Plank Salmon with Brown Sugar & Cracked Pepper. A unfilled rating star. A unfilled rating star A unfilled rating star. The dark brown sugar and Black pepper seasoning. This seasoning is a game changer! Wegmans needs to bottle It up for sale.
- Place the salmon in the brine, flesh side down. Cover with plastic wrap and refrigerate for 24 hours. Place the remaining peppercorns in a plastic bag and whack with a mallet or skillet to crack them into coarse pieces. Remove the salmon to a wire rack set on a sheet pan and sprinkle liberally with the cracked peppercorns; discard the brine.
- 1/2 teaspoon fresh cracked black pepper For the Salmon. Avocado or coconut oil, for oiling grill grates 1 teaspoon garlic powder 1 teaspoon cumin powder 1/2 teaspoon fine sea salt 1/2 teaspoon fresh cracked black pepper 1/4 teaspoon ground cayenne pepper 4 wild caught salmon.
Honey Pineapple Salmon
You know how it is, the monotony of preparing and cooking some of your favorite foods gets tired, and you need to add a little something-something to reignite the foodie love affair. That’s exactly how I felt when The Mrs. brought home our last slab of salmon.
Be sure to try our other Salmon recipes:
To be honest, I had mango in mind for this recipe, but since we had a pineapple sitting near our fruit bowl that needed to get used, I grabbed it instead. Suppose you don’t have a fresh pineapple staring at you and smelling all sweet and sultry. Don’t worry, grab that can of pineapple sitting in your cupboard because can goods are happiest when they’re used before their expiration date.
Here is a pretty straight forward recipe to pull it all together, just grab a bowl and combine the coconut oil, sesame oil, (you can also add two tablespoons of melted butter but is optional) garlic, honey, light brown sugar, and other ingredients and mix. Let the salmon marinate in the fridge for half an hour (30 minutes) to let the flavors come together.
I cut my 3-pound salmon in half and placed the two pieces on a cooking sheet lined with parchment paper, but use aluminum foil if you have it. I was fresh out of aluminum foil and would have preferred using foil instead, but I had to do what I had to do!
What You Will Need To Make Our Honey Pineapple Salmon:
DIRECTIONS Spread 1/2 the black pepper on a plate. Smear 1 tsp olive oil over one side of the salmon fillets. Lay the fillet, oiled side down in the pepper.
Salmon. For this recipe, I used a three-pound slab of salmon, but feel free to use salmon filets as well.
Pineapple. Using pineapple gives this recipe a touch of sweetness, and that’s not a bad thing at all! I recommend pineapple rings or chunks. Save the pineapple juice to make tea, lemonade, or add some to your water to give it a bit of pineapple flavor.
Honey. The natural sweetness of honey pairs well with the pineapple and helps make this salmon recipe shine.
Light Brown Sugar. The addition of light brown sugar adds sweetness, but it also helps in the caramelization process, because how a dish looks is just as important as how it tastes.
Coconut Oil & Sesame Oil. Warm up the coconut oil and add it to the sesame oil, use this mixture of oils to add a nutty flavor to the salmon, and provides an Asian element to the overall flavor. (You can also add two tablespoons of melted butter or ghee, but it’s optional.)
Fresh Squeezed Lemon Juice. Adding a bit of fresh lemon juice brightens up the marinade and imparts the freshness of citrus to the salmon. If you don’t have fresh lemons, use orange juice or use some of the leftover pineapple juice.
Garlic. The unique flavor of garlic adds a natural savoriness that never gets old. And if garlic isn’t your jam, try shallots, scallions, pearl onions, or a bit of green onion.
Fresh Mint. Mint adds a subtle vibrancy to this recipe. If you don’t have fresh mint, toss in fresh basil, tarragon, marjoram, oregano, or thyme, they’re not mint, but they’ll do in a pinch.
Cracked Black Peppercorns. There’s nothing like freshly cracked black peppercorns, but if you only have ground black pepper or ground white pepper, use it and forget about it.
Sea Salt, Kosher Salt, or Flaky Sea Salt: You guys know how much I love flaky sea salt, but if you don’t have flaky sea salt use sea salt or Kosher salt and let the salt do what it do.
Everything comes together to elevate salmon to a place you’ll want to revisit again and again. Also, I was out of aluminum foil, so don’t judge.
You Will Love Our Salmon Recipe Because It’s:
Easy
Colorful
Tasty
Vibrant
Satisfying
Light
Scrumptious
Honey Pineapple Salmon
Ingredients:
- 3-pound slab of salmon cut in half
- 2 cans pineapple rings, reserve 4 pineapple rings for the top of the salmon
- 2 tablespoons coconut oil, melted butter or ghee
- 2 tablespoons sesame oil
- 2 tablespoons lemon juice
- 2 1/2 tablespoons honey
- 1 tablespoon light brown sugar
- 1-2 large garlic cloves
- 3-4 fresh mint leaves for garnish chopped
- 1 teaspoon of sea salt
- 3-4 turns of freshly cracked black peppercorns using a pepper mill
Directions:
- Preheat oven to 400° F.
- Remove salmon from packaging and pat dry with paper towels, cut the salmon into two even pieces.
- Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan.
- Place the pineapple rings on top of the foil in rows of 2, place the salmon on top of the pineapple rings.
- Chop the remaining pineapple rings and add them to a bowl.
- Into the bowl with the pineapple, complete the marinade by adding melted butter, sesame oil, lemon juice, honey, light brown sugar, minced garlic clove, and salt. Mix well.
- Using a spoon, spread the marinade over the top of the salmon, making sure it gets onto the entire surface of the salmon. Allow the fish to marinate for a maximum of thirty (30) minutes in the fridge.
- Place the sheet pan with the salmon into the oven on the center rack, and bake for forty (40) minutes or until an instant-read thermometer reads 145 ° F.
- Remove the salmon from the oven and allow it to rest for ten (10) minutes.
- Garnish with fresh mint, optional
- Serve.
Cracked Black Pepper Salmon Brine
Now that you have the recipe, there’s only one thing to do with it, and when you make it for your family, come back and let us know how it went. And as always, if you have any questions, feel free to drop us a line. Because we’re here for you! Promise.
Ingredients
- A 3-pound slab of salmon cut in half
- 2 cans pineapple rings, reserve 4 pineapple rings for the top of the salmon
- 2 tablespoons coconut oil, melted butter or ghee
- 2 tablespoons sesame oil
- 2 tablespoons lemon juice, orange juice, or pineapple juice
- 2 1/2 tablespoons honey
- 1 tablespoon light brown sugar
- 1-2 large garlic cloves
- 3-4 fresh mint leaves for garnish chopped
- 1 teaspoon of sea salt
- 3-4 turns of freshly cracked black peppercorns using a pepper mill
Instructions
Cracked Black Pepper Salmon Recipe
- Preheat oven to 400° F.
- Remove salmon from packaging and rinse with cold water and pat dry with paper towels, cut the salmon into two pieces.
- Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan.
- Place the pineapple rings on top of the foil in rows of 2, place the salmon on top of the pineapple rings.
- Chop the remaining pineapple rings and add them to a bowl.
- Into the bowl with the pineapple, complete the marinade by adding the pineapple juice, melted butter (or coconut oil or ghee), sesame oil, lemon juice, honey, light brown sugar, minced garlic clove, and salt. Mix well.
- Using a spoon, spread the marinade over the top of the salmon, making sure it gets onto the entire surface of the salmon. Allow the fish to marinate for a maximum of thirty (30) minutes in the fridge.
- Place the sheet pan with the salmon into the oven on the center rack, and bake for forty (40) minutes or until an instant-read thermometer reads 145 ° F.
- Remove the salmon from the oven and allow it to rest for ten (10) minutes.
- Garnish with fresh mint, optional
- Serve.