Name: Grilled Salmon with Pineapple Tomato Avocado Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: For the Caramelized Lemons:; 1 lemon, thinly sliced; 1 tablespoon unsalted butter; 1 tablespoon honey or sugar; For the Chicken & Orzo:; 2 large boneless, skinless chicken breasts (about 1 lb / 400 g), sliced into cutlets; Salt and black pepper, to taste; ½ cup all-purpose flour; 2 tablespoons olive oil; 2 tablespoons unsalted butter, divided; 3 cloves garlic, minced; 1 ½ cups orzo pasta (9 oz / 250 g), uncooked; 2 ½ cups chicken broth (600 ml); 1 cup heavy cream (240 ml); ¼ cup freshly squeezed lemon juice (from 1–2 lemons); Zest of 1 lemon; 3 tablespoons capers, drained; 2 cups baby spinach; ¼ cup grated Parmesan cheese, plus more for serving; 2 tablespoons chopped fresh parsley

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Grilled Salmon with Pineapple Tomato Avocado Salsa is the ultimate summer dinner—juicy, smoky salmon marinated in a chipotle-honey-lime sauce and paired with a fresh, tangy-sweet salsa. It’s light yet satisfying, perfect for BBQs, weeknight grilling, or entertaining guests outdoors.

Why You’ll Love This Recipe

This recipe delivers the perfect balance of smoky heat, citrus brightness, and tropical sweetness. The chipotle-honey-lime marinade gives the salmon bold flavor and a beautiful char, while the pineapple tomato avocado salsa adds freshness and color. It’s quick to cook, healthy, and versatile enough to serve with rice, salads, or grilled vegetables. Grilled Salmon with Pineapple Tomato Avocado Salsa

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon:
5 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced (see substitution notes)
1 teaspoon adobo sauce from the chipotle can (see substitution notes)
2 tablespoons honey
1 tablespoon neutral oil
1 tablespoon soy sauce (regular or low sodium)
Zest and juice of 1 medium lime
½ teaspoon kosher salt
24 oz salmon fillets (4 fillets, about 5 oz each), skin on or off
1 tablespoon neutral oil (for brushing the grill)

For the Pineapple Tomato Avocado Salsa:
1 ½ cups fresh pineapple, diced small
½ small red onion, finely chopped
½ cup cherry tomatoes (about 5 oz), quartered
2 green onions, finely chopped
¼ cup fresh cilantro, roughly chopped
Zest and juice of 1 lime
Salt and pepper, to taste
1 ripe yet firm avocado, diced small

Directions

Marinate Salmon: In a small bowl, whisk together garlic, chipotle peppers, adobo sauce, honey, oil, soy sauce, lime zest, lime juice, and salt. Pat salmon dry, place in a resealable bag, and coat with marinade. Seal, pressing out air, and refrigerate for 2 hours (no longer than 4 hours). Remove from fridge 30 minutes before grilling.
Make Salsa: In a medium bowl, combine pineapple, red onion, cherry tomatoes, green onions, cilantro, lime zest, and lime juice. Season with salt and pepper. Gently fold in avocado just before serving.
Grill Salmon: Preheat grill or grill pan to medium-high and brush with oil. Remove salmon from marinade, letting excess drip off. Grill for 3–4 minutes per side, until charred and cooked through (125–130°F for medium). Rest 2 minutes before serving.
Serve: Plate salmon, season with salt and pepper, and top generously with salsa. Serve with lime wedges and sides like cilantro-lime rice, grilled vegetables, or salad.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cooking Time: 10 minutes
Marinating Time: 2 hours
Total Time: 30 minutes
Calories: 486 kcal per serving

Variations

Swap pineapple for mango or peach for a different fruity salsa.
Use trout, mahi-mahi, or halibut instead of salmon.
Make it milder by using just one chipotle pepper or replacing it with smoked paprika.
Add diced cucumber to the salsa for extra crunch.
Try grilling pineapple slices alongside the salmon for a caramelized garnish.

Storage/Reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or enjoy cold in salads. Salsa is best enjoyed fresh but can be stored (without avocado) for up to 2 days; add avocado just before serving.

FAQs

Can I bake the salmon instead of grilling?

Yes, bake at 400°F (200°C) for 12–15 minutes, depending on thickness.

Can I make the salsa ahead of time?

Yes, prepare it up to 4 hours in advance but add the avocado just before serving.

How do I know when salmon is cooked?

The internal temperature should reach 125–130°F for medium doneness.

Can I use canned pineapple?

Fresh is best, but canned (drained) works in a pinch.

What can I serve with this dish?

Cilantro-lime rice, grilled vegetables, or a fresh green salad are great options.

Is this recipe spicy?

It has a medium heat from chipotle peppers; reduce or omit for a milder version.

Can I use frozen salmon?

Yes, thaw completely before marinating.

Do I need to remove the salmon skin?

No, skin-on salmon grills well and helps retain moisture.

Can I cook the salmon on the stovetop?

Yes, sear in a skillet over medium-high heat for 3–4 minutes per side.

Can I substitute the chipotle in adobo?

Use smoked paprika and a pinch of cayenne for a smoky-spicy alternative.

Conclusion

Grilled Salmon with Pineapple Tomato Avocado Salsa is a vibrant, healthy, and flavorful dish that’s perfect for summer dining. With smoky, tangy salmon and a refreshing tropical salsa, it’s a recipe that’s as beautiful to serve as it is delicious to eat.

Maya