Salmon with Spicy Cucumber-Pineapple Salsa

Prep Time:
15 mins
Total Time:
25 mins

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.


  • 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

  • ¼ 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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