seasonal RECIPES for those who love to EAT

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What You Need


4 Salmon filets; ​skinless

1/4 c. Butter; unsalted

1 Shallot; minced

1/4 c. Brown sugar; packed

2 c. Fresh pineapple; diced

6 c. Mixed greens; loosely packed



6 c. Mixed greens; ​loosely packed

1/4 c. Olive oil

2 tbsp. Lemon juice

2 tbsp. Garlic; minced finely



  Serves:  4

  Prep. Time:  5 minutes

  Cook Time: ​ 25 minutes

  Difficulty: ​ Easy

Spring and early summer are signaled in my food world by the return of light, fresh salads, particularly what I consider “main event” salads.  As the weather gets warmer, I am less and less interested in eating heavy meals or spending extended periods of time near my stove.  If you find yourself with
the same feelings, this dish might be for you.  Salmon filets get dressed with a quick pineapple and shallot glaze, then baked to perfection and served over a simple mixed green salad.  It’s quick and easy, but full of flavor and
substantial enough that I have no qualms about calling it dinner (as opposed to a glorified first course).

Pineapple Glazed Salmon

What You Do

1.  Preheat the oven to 350°F and set rack in center position.  Lightly coat a glass baking dish with non-stick spray.

2.  Arrange salmon filets in a single layer in the baking dish.

3.  In a medium-skillet, melt butter over medium heat and sauté shallot until softened, about 3 minutes, stirring frequently.

4.  Stir in brown sugar and 1 cup of diced pineapple.  Heat until sugar is dissolved, 3 to 5 minutes stirring constantly.

5.  Remove from heat and spoon pineapple mixture over salmon filets, coating filets evenly.

6.  Cover with foil and bake for 15 to 20 minutes until salmon flakes easily with a fork.  Note: if your salmon filets are thick, you may need longer.

7.  While salmon cooks, whisk together olive oil, lemon juice, and garlic.  Add salt and pepper to taste.

8.  Toss mixed greens in dressing to coat (unless serving the salad cold)*.  Divide greens equally among 4 plates.

9.  When salmon is cooked, remove from the oven and transfer 1 filet to each plate.  

10.  Divide remaining pineapple among the four plates and serve immediately.


*If you prefer your salmon chilled, this salad is delicious cold too.  But wait on dressing the greens until right before serving.