Pineapple Barbecue Roasted Salmon

Pineapple Barbecue Roasted Salmon

I was looking through my archive of recipes yesterday and found one my mom mailed me ages ago. So glad I found it, because it is so simple and delicious! My photo really does not do this meal justice. I made two extra salmon filets to freeze and pull out on a busy weeknight.

I served this with Butternut Rice Pilaf, which I’ll post tomorrow.


Pineapple Barbecue Roasted Salmon

¼ cup pineapple juice

2 Tbsp fresh lemon juice

4 (6-oz) salmon filets (I removed the skin but you may leave it on)

2 Tbsp brown sugar

4 tsp chili powder

2 tsp grated lemon rind

¾ tsp ground cumin

½ tsp salt

¼ tsp ground cinnamon

2 Tbsp coconut oil

Lemon wedges (for garnish)


Combine pineapple juice, lemon juice, and salmon in a zip-top bag. Marinate for 1 hour in the fridge, turning once.

Preheat oven to 400 degrees.

Remove fish from bag, discard marinade. Combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon in a small bowl and mix well. Rub the mixture all over the fish.

Coat a baking dish with the coconut oil, place fish in dish and bake for 12 minutes (or until fish flakes easily.) Serve with lemon and Butternut Rice Pilaf.


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