This grilled side of salmon is cooked with an easy spice rub and topped with grilled pineapple. It’s the perfect way to make fish the main meal at your spring and summer cookouts!
If you landed here looking for a STRAWBERRY SALSA salmon recipe, you aren’t lost! Check the recipe card notes to swap the grilled pineapple for strawberry salsa.
Can I confess something?
As much as I adore the idea of a cookout, I usually find myself eating semi-sad sandwiches made up of hamburger buns and hamburger toppings (without the meat).
Does this happen to you too?
If you, like me, choose to avoid red meat, you may feel a little left out when grilling season begins.
If you’ve found yourself gazing sadly over piles of grilled red meat, wishing for a healthier option– I’ve got one for you!
This year, as the grills fire up and spring turns into summer, reclaim your grill!!! It’s time to bring seafood out of the kitchen and onto the fire, with this grilled side of salmon!
Why Cook a Side of Salmon?
Because it’s HUGE!
If you’re used to buying salmon fillets, a side of salmon is just salmon that hasn’t been cut into fillets yet.
And a side of salmon is SO EASY to grill. SO easy.
Can I Make This with Salmon Fillets?
You sure can!
This recipe is written for one pound of salmon, so adjust accordingly if you’re using more or less salmon.
Should I Use Sockeye Salmon or Atlantic Salmon?
I used Sockeye salmon in this recipe (because I love Sockeye salmon recipes), but sides of Atlantic salmon might be easier to find in grocery stores.
Not sure what the difference is?
How to Grill Pineapple Rings
Cut the pineapple into rings, brush it with the marinade, and grill it until it has nice dark lines on each side.
Seasoning a Side of Salmon
Start by patting the salmon dry.
Rub the chili powder and lime zest onto your salmon (or swap it for Trader Joe’s Chili Lime seasoning!).
How to Grill a Side of Salmon
Next, heat up the grill, making sure that the grill plates are clean (so that your fish doesn’t stick to the plates), and you’re almost ready!
Set the fish grill. Let it cook a little over halfway, and then flip.
Don’t walk away while you’re grilling this fish– it cooks fast!
Serve the grilled salmon and pineapple together, and smile happily as you eat a healthy, delicious meal at your next cookout!
Grilled Salmon with Pineapple
- 1 pineapple, outer skin removed + fruit cored
- 1 TB olive oil
- 2 TB honey OR sorghum syrup OR turbinado sugar (raw sugar)
Chili Lime Salmon:
- 1 lb sockeye salmon fillet, skin on
- olive oil spray
- 1 lime, zested and juiced
- 1 TB chili powder
- ¼ tsp salt
- Preheat grill to high heat.
- Cut cored pineapple into rings, about ½″ thick. Line a baking sheet with foil, and then lay pineapple slices flat on a the sheet. Brush pineapple with oil on both sides, and then drizzle with honey. Let pineapple marinate while the grill continues to heat up.
- Tip: A grilling mat is useful to help you grill pineapple without risk of it falling through the grill.Once grill is hot, grill pineapple 2-3 minutes per side, until the honey begins to caramelize. Set pineapple aside.
Grilled Chili Lime Salmon:
- Prepare grill plates by cleaning if needed, and spraying with oil. Allow the pineapple juices to burn off as and make sure the grill is still very hot.
- Pat salmon dry, and then pat it dry again. Wet fish may stick to the grill. Rub chili powder and lime zest onto the flesh side of the salmon. Sprinkle both sides of the salmon with salt.
- Set salmon, skin-side down, on the grill. Tip: Cooking skin-side down will make your fish easier to flip.
- Grill 9 minutes total per 1″ thickness, flipping halfway through.Tip: If fish sticks to the grill when it’s time to flip, leave it for another 30 seconds, and then flip.
- Sprinkle salmon with the lime juice. Serve salmon immediately with the grilled pineapple. Serving tip: Serve the fish whole for a gorgeous presentation, or divide into 4 servings and then serve.
- Strawberry Salsa instead of Pineapple: Dice strawberries + a small handful of fresh mint. Drizzle with honey.
- Sear Pineapple + Salmon on the Stovetop: Use a very hot, oiled cast iron pan. Cook times will remain the same.