Spiced salmon with pineapple salsa recipe

By Sybil Kapoor

  1. Serves 6
  2. Ready in 30 minutes
  3. Rating

The spicy, smoky flavour of paprika adds a deep aroma to this salmon recipe, which pairs up nicely with a tropical pineapple salsa. You could also use chicken or beef instead of salmon.

tried and tested
Spiced salmon with pineapple salsa


  1. 2 tbsp smoked sweet paprika
  2. 3 tbsp dried garlic granules
  3. 1 tbsp ground cumin
  4. 1/2 tsp cayenne pepper
  5. 6 x 175g wild Alaskan salmon fillets, with skin
  6. 4 tbsp sunflower oil, plus extra for brushing
  7. 6 large sprigs fresh flatleaf parsley, to garnish

For the pineapple salsa

  1. 2 tbsp light muscovado sugar
  2. 1 tbsp rice vinegar
  3. 100ml sake
  4. Pinch of saffron
  5. 1/4 large green chilli, deseeded
  6. 1 large ripe pineapple


  1. 1. Make the salsa. Gently heat the sugar, vinegar, sake, saffron and chilli in a medium saucepan. Stir until the sugar dissolves.
  2. 2. Meanwhile, slice, core and chop the pineapple into small-medium dice. Add to the hot sake mixture, bring to the boil, then set aside.
  3. 3. In a bowl, mix the paprika, garlic, cumin and cayenne with some salt and pepper. Brush the fish with a little oil and coat in the spice mixture.
  4. 4. Heat 2 frying pans over a medium-high heat and divide the oil between them. When hot, fry the fish flesh-side down for 3 minutes – the spices should darken but not burn. Turn over and fry for a further 4-5 minutes, until just cooked through.
  5. 5. Gently reheat the salsa until hot, then remove the chilli. Divide the fish between plates, spoon over the salsa and garnish with parsley to serve.

Nutritional info

Per serving: 496kcals, 29.8g fat (4.6g saturated), 37.6g protein, 19.9g carbs, 16.3g sugar, 0.3g salt

Wine Recommendation

We recommend a full-on Chardonnay with ripe, tropical fruit, perhaps from California.


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