Cajun Honey Salmon with Pineapple Salsa

Cajun Honey Salmon with Pineapple Salsa
This sweet and spicy salmon recipe from Whisks and Wildflowers is perfect for patio eating. Cook the salmon grilled or in your oven and top with a generous portion of pineapple salsa to balance out the Cajun notes of cayenne and garlic.

Ingredients

For the Salmon:

  • 1Ā package of Norwegian Atlantic SalmonĀ defrosted
  • Ā¼Ā cupĀ olive oil or vegetable oil
  • Salt and pepper to taste
  • 4Ā tbspĀ unsalted butterĀ softened
  • 1Ā tbspĀ honey
  • 1Ā tspĀ garlic powder
  • 1Ā tspĀ paprika
  • 1Ā tspĀ cayenne pepper
  • 1Ā tspĀ ground chipotle pepper

For the Pineapple Salsa:

  • 1Ā small pineappleĀ cored and diced
  • Ā½Ā red bell pepper
  • Ā½Ā green bell pepper
  • Ā¼Ā red onionĀ minced
  • 1Ā serrano pepperĀ minced
  • Juice of 1 lime
  • Ā¼Ā cupĀ fresh cilantroĀ chopped
  • Ā½Ā tspĀ sea salt

Instructions

For the Salmon:

Preheat oven to 450 degrees Fahrenheit. Pour Ā¼ cup of olive oil on the bottom of a baking sheet. Lay the salmon fillets on the baking sheet, skin side down. Sprinkle with salt and pepper. Whip the softened butter until fluffy and add honey, garlic powder, paprika, cayenne pepper, and chipotle pepper. Mix thoroughly. Spread a generous layer of the Cajun honey butter on top of the salmon. Grill skin side down for 4-6 minutes and skin side up for 1 minute. Serve the salmon and top with the Pineapple Salsa.


For the Pineapple Salsa:

Mix all of the ingredients into a large bowl and store in the refrigerator until ready to use.


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