Blackened Salmon with Pineapple Salsa

From the kitchen of Carly

Crispy-edged salmon coated in warm spices, topped with bright pineapple salsa that cuts through the richness. Jalapeño brings the heat, fresh pineapple brings the tropical sweetness. Clean, satisfying, and ready in under 40 minutes.

Blackened Salmon with Pineapple Salsa

Blackened salmon gets its char and heat from a paprika-forward spice rub that blooms on the fish in the oven. The pineapple salsa cuts through the smokiness with bright acidity and subtle heat, making the whole plate feel lighter than it tastes. One fillet, two smart sides built right in.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 tbspground paprika
  • 1 tspgarlic granules
  • 1 tspdried thyme
  • 1 pinchground cayenne
  • 1/4 tspground black pepper
  • 6 ozsalmon
  • 1Coconut oil spray
  • 1/4 cupchopped fresh pineapple
  • 1/4 cupchopped bell pepper
  • 1jalapeño, seeded and diced
  • 1/2 cupdiced red onion
  • 1Juice of 1 lime
  • 1 pinchsalt

Instructions

  1. Set your oven to 375°F and let it come to temperature.

  2. Mix the paprika, garlic granules, thyme, cayenne, and black pepper together in a small bowl to form the blackening seasoning. Press it firmly into every side of the salmon so the fillet is fully coated.

  3. Spritz a baking sheet with coconut oil spray and lay the salmon on it. Slide it into the oven and bake for 25 to 30 minutes, until the flesh feels firm but still looks moist.

  4. While the salmon bakes, build the salsa by tossing the pineapple, bell pepper, jalapeño, red onion, lime juice, and a pinch of salt together in a bowl. Let it sit at room temperature so the flavors come together. Once the salmon is out of the oven, spoon half the salsa over the top and tuck the rest into the fridge for later.

Tips from the kitchen

  • The blackening spice works because the paprika and thyme toast as the fish bakes, so don't underseasoned the salmon or skip pressing the rub into the flesh.
  • Seed your jalapeño if you want heat without fire, or leave the seeds in if you like the salsa to build as you eat.
  • Room temperature salsa is key here, the warmth from fresh salmon will lightly cook the pineapple and soften everything without losing that raw snap.

Variations

  • Swap coconut oil spray for avocado oil if you want a less tropical backbone to the char.
  • Use mango instead of pineapple for a softer, less acidic salsa that leans sweet.
  • Add a diced avocado to the salsa at the last moment for richness and a better texture contrast.
  • Toast the blackening spices in a dry pan first, then grind them fresh to amplify the depth.

Make ahead and storage

Salmon keeps in an airtight container in the fridge for up to 3 days. Store the salsa separately to prevent sogginess. Both are best eaten cold or at room temperature, though the salmon can be gently warmed in a low oven without drying out.