• Preparation Time10 mins
• Cooking Time30 mins
• Serves4
• DifficultyEasy

Preheat oven to 400° F. Remove salmon from packaging and pat dry with paper towels, cut the salmon into two even pieces. Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan. Place the pineapple rings on top of the foil in rows of.

1. Specially Selected Cracked Black Pepper Hot Smoked Salmon After shopping at ALDI for a while you’ll start to recognize some of their house brands. Live G Free is all their gluten-free brand. Pueblo Linda is their Mexican food imprint.
2. Traditionally smoked Scottish salmon. Gently infused with cracked black pepper. Ready to defrost and serve. Price per kg: Item weight: Servings: Box Contains: Scottish Smoked Salmon with Cracked Black Pepper, 100g per pack.

Triple Citrus Glaze:

Grilled Salmon:

Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.

Salmon:

Heat a grill to medium-high heat.

Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

Recipe courtesy of The Neelys

Other recipes with chicken

Our family gets a little excited when salmon is on the menu. And with good reason, salmon has considerable nutritional goodness, and we’ve got to give it up to those Omega-3s y’all! If you’re looking for a way to flip the script and up your salmon game (and an easy dinner idea), then our Honey Pineapple Salmon is everything you need to know about your dinner plans tonight!

Honey Pineapple Salmon

You know how it is, the monotony of preparing and cooking some of your favorite foods gets tired, and you need to add a little something-something to reignite the foodie love affair. That’s exactly how I felt when The Mrs. brought home our last slab of salmon.

Cracked Black Pepper Salmon Marinade

Be sure to try our other Salmon recipes:

To be honest, I had mango in mind for this recipe, but since we had a pineapple sitting near our fruit bowl that needed to get used, I grabbed it instead. Suppose you don’t have a fresh pineapple staring at you and smelling all sweet and sultry. Don’t worry, grab that can of pineapple sitting in your cupboard because can goods are happiest when they’re used before their expiration date.

Here is a pretty straight forward recipe to pull it all together, just grab a bowl and combine the coconut oil, sesame oil, (you can also add two tablespoons of melted butter but is optional) garlic, honey, light brown sugar, and other ingredients and mix. Let the salmon marinate in the fridge for half an hour (30 minutes) to let the flavors come together.

I cut my 3-pound salmon in half and placed the two pieces on a cooking sheet lined with parchment paper, but use aluminum foil if you have it. I was fresh out of aluminum foil and would have preferred using foil instead, but I had to do what I had to do!

What You Will Need To Make Our Honey Pineapple Salmon:

Salmon. For this recipe, I used a three-pound slab of salmon, but feel free to use salmon filets as well.

Pineapple. Using pineapple gives this recipe a touch of sweetness, and that’s not a bad thing at all! I recommend pineapple rings or chunks. Save the pineapple juice to make tea, lemonade, or add some to your water to give it a bit of pineapple flavor.

Honey. The natural sweetness of honey pairs well with the pineapple and helps make this salmon recipe shine.

Light Brown Sugar. The addition of light brown sugar adds sweetness, but it also helps in the caramelization process, because how a dish looks is just as important as how it tastes.

Coconut Oil & Sesame Oil. Warm up the coconut oil and add it to the sesame oil, use this mixture of oils to add a nutty flavor to the salmon, and provides an Asian element to the overall flavor. (You can also add two tablespoons of melted butter or ghee, but it’s optional.)

Fresh Squeezed Lemon Juice. Adding a bit of fresh lemon juice brightens up the marinade and imparts the freshness of citrus to the salmon. If you don’t have fresh lemons, use orange juice or use some of the leftover pineapple juice.

Garlic. The unique flavor of garlic adds a natural savoriness that never gets old. And if garlic isn’t your jam, try shallots, scallions, pearl onions, or a bit of green onion.

Fresh Mint. Mint adds a subtle vibrancy to this recipe. If you don’t have fresh mint, toss in fresh basil, tarragon, marjoram, oregano, or thyme, they’re not mint, but they’ll do in a pinch.

Cracked Black Peppercorns. There’s nothing like freshly cracked black peppercorns, but if you only have ground black pepper or ground white pepper, use it and forget about it.

Sea Salt, Kosher Salt, or Flaky Sea Salt: You guys know how much I love flaky sea salt, but if you don’t have flaky sea salt use sea salt or Kosher salt and let the salt do what it do.

Everything comes together to elevate salmon to a place you’ll want to revisit again and again. Also, I was out of aluminum foil, so don’t judge.

You Will Love Our Salmon Recipe Because It’s:

Easy

Colorful

Tasty

Vibrant

Cracked Black Pepper Salmon Brine

Satisfying

Light

Cracked Black Pepper Salmon Recipe

Scrumptious

Honey Pineapple Salmon

Ingredients:

• 3-pound slab of salmon cut in half
• 2 cans pineapple rings, reserve 4 pineapple rings for the top of the salmon
• 2 tablespoons coconut oil, melted butter or ghee
• 2 tablespoons sesame oil
• 2 tablespoons lemon juice
• 2 1/2 tablespoons honey
• 1 tablespoon light brown sugar
• 1-2 large garlic cloves
• 3-4 fresh mint leaves for garnish chopped
• 1 teaspoon of sea salt
• 3-4 turns of freshly cracked black peppercorns using a pepper mill

Directions:

1. Preheat oven to 400° F.
2. Remove salmon from packaging and pat dry with paper towels, cut the salmon into two even pieces.
3. Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan.
4. Place the pineapple rings on top of the foil in rows of 2, place the salmon on top of the pineapple rings.
5. Chop the remaining pineapple rings and add them to a bowl.
6. Into the bowl with the pineapple, complete the marinade by adding melted butter, sesame oil, lemon juice, honey, light brown sugar, minced garlic clove, and salt. Mix well.
7. Using a spoon, spread the marinade over the top of the salmon, making sure it gets onto the entire surface of the salmon. Allow the fish to marinate for a maximum of thirty (30) minutes in the fridge.
8. Place the sheet pan with the salmon into the oven on the center rack, and bake for forty (40) minutes or until an instant-read thermometer reads 145 ° F.
9. Remove the salmon from the oven and allow it to rest for ten (10) minutes.
10. Garnish with fresh mint, optional
11. Serve.

Now that you have the recipe, there’s only one thing to do with it, and when you make it for your family, come back and let us know how it went. And as always, if you have any questions, feel free to drop us a line. Because we’re here for you! Promise.

Ingredients

• A 3-pound slab of salmon cut in half
• 2 cans pineapple rings, reserve 4 pineapple rings for the top of the salmon
• 2 tablespoons coconut oil, melted butter or ghee
• 2 tablespoons sesame oil
• 2 tablespoons lemon juice, orange juice, or pineapple juice
• 2 1/2 tablespoons honey
• 1 tablespoon light brown sugar
• 1-2 large garlic cloves
• 3-4 fresh mint leaves for garnish chopped
• 1 teaspoon of sea salt
• 3-4 turns of freshly cracked black peppercorns using a pepper mill

Cracked Black Pepper Salmon Calories

Instructions

Salmon With Hot Peppers

1. Preheat oven to 400° F.
2. Remove salmon from packaging and rinse with cold water and pat dry with paper towels, cut the salmon into two pieces.
3. Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan.
4. Place the pineapple rings on top of the foil in rows of 2, place the salmon on top of the pineapple rings.
5. Chop the remaining pineapple rings and add them to a bowl.
6. Into the bowl with the pineapple, complete the marinade by adding the pineapple juice, melted butter (or coconut oil or ghee), sesame oil, lemon juice, honey, light brown sugar, minced garlic clove, and salt. Mix well.
7. Using a spoon, spread the marinade over the top of the salmon, making sure it gets onto the entire surface of the salmon. Allow the fish to marinate for a maximum of thirty (30) minutes in the fridge.
8. Place the sheet pan with the salmon into the oven on the center rack, and bake for forty (40) minutes or until an instant-read thermometer reads 145 ° F.
9. Remove the salmon from the oven and allow it to rest for ten (10) minutes.
10. Garnish with fresh mint, optional
11. Serve.