Best Grilled Cajun Salmon With Tomato Pineapple Salsa Recipes

BLACKENED SALMON WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 375°F.
• In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
• Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
• While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.

SALMON WITH PINEAPPLE TOMATO SALSA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
• Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

GRILLED CAJUN SALMON

Steps:

• Preheat Grill to 500 degrees on High.
• Slice salmon fillet into five equal pieces.
• Place salmon pieces on a sheet of aluminum foil large enough to leave 3" excess all around.
• Coat salmon with 1 teaspoon olive oil (I prefer using a spray bottle for my olive oil, approximately 5 sprays).
• Sprinkle same side of salmon with half the spices and rub into fish.
• If using optional sauce, spread all of the sauce atop spice and rub into fish.
• Flip the salmon pieces over and coat other side with 1 teaspoon olive oil and remaining spices, rub into fish.
• Fold edges of foil up and slide onto hot covered grill cooking on high for about 7 minutes. Carefully flip each piece and continue to grill for 5-6 more minutes.
• Carefully move to serving platter, enjoy hot off the grill with a fresh garden salad.

MAPLE-GLAZED SALMON WITH PINEAPPLE SALSA

Steps:

• Place salmon fillets in a resealable plastic bag Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now so it can chill).
• In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
• For Pineapple Salsa: Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

GRILLED SALMON W/PINEAPPLE SALSA

Steps:

• preheat grill to high.
• in a medium bowl mix all the salsa ingredients.
• cover and refrigerate for up to 3 days.
• place salmon in a glass dish.
• rub both sides with oil and lemon juice, marinate in the fridge for 20-30 minutes place salmon on grill skin side down.
• cook 10 minutes, turning halfway through, until done to your liking.
• remove to a platter.
• add salt& pepper, serve with salsa.

SALMON WITH PINEAPPLE SALSA

Steps:

• In a large resealable plastic bag, combine the orange juice, soy sauce, garlic, ginger and pepper; add salmon. Seal bag and turn to coat; refrigerate for 2-4 hours. , For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving. , Drain and discard marinade. Place fillets on a double thickness of heavy-duty foil (about 18 in. x 12 in.) Top with orange slices. Fold foil around fillets and seal tightly. Bake at 375° for 20-23 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Serve with salsa.