Entrees · Seafood

Pineapple and Tamari Salsa Salmon

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Wild caught salmon fillets with a sweet and savory teriyaki-like pineapple and tamari sauce is where my heart is at this summer. I kid you not. What I particularly love about this easy meal is the fact that you can easily customize the recipe with a few extras like; jerk, cajun or BBQ spices to pack in a little extra flavor.

What I also love; the fact this easy salmon with its unique accompanying salsa has a really nice presentation: AKA perfect to impress your guests on minimal prep time!

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You’ll have them thinking you are the “hostess with the mostest”- when in fact you’re just kitchen savvy and know how to turn a few simple ingredients into a show-stopping meal. Not only am I sharing this salmon, but am also sharing some practical serving ideas.

Insert this easy green goddess salad featuring massaged kale with extra virgin olive oil, lemon and pink himalayan sea salt. Now add a few slices of creamy avocado and strawberries for a little sweetness. You can throw in pepitas, blueberries and goat feta if you’d like, too.

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Top your greens with a perfectly baked fillet of wild caught salmon and this super easy salsa and you’re set! For this recipe, I used DOLE canned Pineapple Tidbits. Another easy kitchen hack to make this delicious meal in under 15 minutes by using DOLE to save time on prepping/cutting the pineapple chunks. Hey, and if chunky pineapple may scare any pesky little hands: try blending the ingredients for a deliciously hearty sauce- no chunks allowed.

I like to prop the salmon fillet on top of the salad and have the latter absorb all of its juices. And hey, even if salmon is not really your thing per se; give this killer pineapple and tamari salsa a try because it goes well with poultry, beef, vegetables- you name it. It’s also delicious when served over complex carbs like brown rice; and it adds a little oomph to any chicken and rice bowl you could fathom.

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Pineapple and Tamari Salsa Salmon

  • Servings: 2
  • Time: 15 mins
  • Print


  • 1 tbsp of Tamari sauce (much healthier, gluten-free alternative to soy sauce)
  • 1 tbsp of pure maple syrup
  • 2 tbsp of extra virgin olive oil OR 1 tbsp of spicy sesame oil
  • pinch of pepper
  • 1 tbsp of fresh chopped parsley or dill
  • 1 can of DOLE Pineapple Tidbits OR Crushed Pineapple
  • Pinch of chilli flakes (optional)

For garnish: some capers or lemon slices goes great!


  1. Preheat your oven to 425F
  2. Line a baking sheet or tray with aluminum foil
  3. Always pat dry your salmon with a cloth or kitchen towel. I like to use a small pan to marinate it. I drizzle the olive oil, maple & sea salt. I flip the salmon over to get an even coating on both sides. I leave it soaking while the oven warms up to desired temperature.
  4. Sprinkle a little pepper, parsley (chilli flakes optional). It also tastes amazing with a little dill!
  5. Roasting time depends on the number of fillets & thickness of the latter: for 2 fillets, usually 8-10 minutes will do. I always check them at the 8 minute mark.
  6. While the salmon bakes, it’s time to prepare the salsa. Open the can of DOLE Pineapple Tidbits or you may also use DOLE Crushed Pineapple for any picky eaters. In a pan, heat up a pinch of sesame or EVOO and allow the pineapple to warm up and slightly get golden. Add the tamari sauce, some sesame seeds and optional chili flakes. Pro-tip: if you want to make a glaze-like sauce, add 2-3 tbsp of the pineapple juice that came with the can. Stir often for 5 minutes in low to medium heat.
  7. Check for doneness: if the salmon flakes easily with a fork- it’s ready!

Enjoy with a glass of wine, friends!

This post is sponsored by my friends at DOLE Canada. In exchange for this post, I have received perks in the form of products and/or compensation. All opinions on this blog are my own.

By: Aleyda | The Dish On Healthy

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