This grilled blackened salmon comes together in under 30 minutes and is topped with a flavorful pineapple avocado salsa. Perfect for grilling season!
I’ve been meaning to get this up for weeks. Weeks! Which, clearly, is unacceptable, because this recipe needs to be shared, and by now summer is almost over (literally our patio is hidden beneath a layer of freshly fallen leaves) and those sweet, glorious pineapples we’ve been buying nonstop are going to slowly disappear from our kitchens.
However, this grilled blackened salmon is here to STAY. As is the ridiculously simple and delicious pineapple-avocado salsa. I’m certain this winning combo will be making a regular appearance in our dinner rotation game.
Like… tonight perhaps? My husband is out with a client (or is he the client? I’m so bad at these things…). Either way, it’s a solo-dinner-for-one kind of night, and this boss lady wants pineapple-avocado salsa.
What’s in this grilled blackened salmon?
To make the blackened salmon, you’ll need salmon fillets, olive oil, and a handful of dried spices I can almost guarantee are hanging out in your spice drawer. To make the pineapple salsa for the salmon, you’ll need a large pineapple, avocado, jalapeño, red onion, and fresh cilantro.
If you don’t jalapeños on hand, you can use another chili pepper. Just keep in mind that the seeds contain the most heat in a pepper, so remove them if you prefer your salsa less spicy.
How to make grilled salmon
Simply stir together the blackening seasoning, then sprinkle each piece of salmon generously with it. Let the salmon rest on your counter for 30 minutes before grilling it.
While the salmon comes to room temperature, grill the sliced pineapple over medium-high heat for 3 to 4 minutes on either side. Once grilled, dice the pineapple and mix it in with the rest of the salsa ingredients.
Finally, place the salmon skin-side up on the grill and cook until it reaches your desired level of doneness.
How long do you grill salmon?
I used four 6-oz salmon fillets for this grilled blackened salmon recipe and cooked them for around 5 minutes total (3 minutes skin-side up, 2 minutes with the skin on the grill). This got the internal temperature of the salmon to 115F , and after I took it off the grill the residual heat warmed the inside of the salmon up to 125F (which is medium rare).
If you like your salmon more cooked, leave it on an extra minute. As always, cooking time is dependent on the thickness of your protein as well as your cooking temperature, so if you’re not comfortable gauging doneness with your fingers, use a thermometer.
Can I use a pre-made blackening seasoning?
Of course! If you have a blackening seasoning that you really like, feel free to use that. Although I must say, I think my homemade blackening seasoning is pretty tasty (not that I’m biased or anything).
Tips for making grilled blackened salmon
It’s so important that you let the salmon rest on your countertop before grilling it. This gives the fish time to come to room temperature and ensures that the salmon cooks evenly through once it’s on the grill.
For the best tasting pineapple-avocado salsa, use a ripe avocado and a fresh, fragrant pineapple. If the pineapple isn’t ripe enough yet, it won’t be nearly as sweet and your pineapple salsa won’t be quite as amazing.
Finally, resist the temptation to flip the salmon a million times while it’s on the grill. You need to give it time to sit on the grill so it cooks evenly throughout and develops those lovely grill marks.
If you make my grilled blackened salmon with pineapple-avocado salsa, please let me know by leaving a review below!
For additional grilling recipes, check out the following:
Grilled Blackened Salmon with Pineapple-Avocado Salsa
For the salmon:
- 4 6 oz portions coho salmon
- 1 ½ tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- pinch of cayenne
- extra virgin olive oil
For the salsa:
- 1 large pineapple (peeled and cut into ½" thick rounds)
- 1 medium avocado
- ¼ - ½ small jalapeno or other small chili (minced (about 1 Tbsp))
- 2 Tbsp red onion (minced)
- ¼ cup fresh cilantro (finely chopped )
- extra virgin olive oil
- kosher salt
- non-stick grill spray
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, and cayenne and mix well. Drizzle each salmon filet with about 1 tsp of olive oil, then sprinkle blackening seasoning equally on each piece. Let sit at room temperature for 30 minutes.
- Heat a grill to medium-high heat, then spray lightly with nonstick grill spray. Lay pineapple sliced on a baking tray, then drizzle with about 2 Tbsp olive oil, turning to coat on both sides. Sprinkle with 1 teaspoon of kosher salt. Grill for 3-4 minutes per side, then remove. Let cool slightly, then core and cut into a small dice.
- Place pineapple, avocado, jalapeno, cilantro, and 1 tsp kosher salt in a bowl, and stir to combine. Refrigerate for at least 30 minutes.
- Cook salmon on grill over medium-high heat, skin side up, for about 3 minutes. Flip and cook another 2 minutes, or until salmon reaches an internal temperature of about 115 F. It will continue to cook a bit while it rests when you remove it from the grill (125 F is medium-rare). If you like your salmon more cooked, leave it on an extra minute. As always, cooking time is dependent on the thickness of your protein as well as your cooking temperature, so if you’re not comfortable gauging doneness with your fingers, use a thermometer.
- Top salmon with pineapple salsa and eat immediately.