Under 30 Minutes

Salmon with Spicy Cucumber-Pineapple Salsa

Any way you slice it, the versatile Kirby cuke is a must-have. Match it with fast fish fillets or with a burger for a fresh and refreshing change.

  • Prep:
  • Total Time:
  • Servings: 4
Salmon with Spicy Cucumber-Pineapple Salsa

Source: Everyday Food, June 2007


  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 2 Kirby cucumbers, finely diced
  • 1 cup finely diced fresh pineapple (about of a whole pineapple)
  • 2 scallions, thinly sliced
  • 1 jalapeno chile (ribs and seeds removed), minced
  • 1/4 cup fresh basil leaves, chopped
  • coarse salt and ground pepper
  • 4 skin-on salmon fillets (6 to 8 ounces each), patted dry


  1. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.

  2. Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.


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