The Latest

all lifestyle


The Latest



Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Grilled Blackened Salmon with Pineapple-Avocado Salsa

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
grilled blackened salmon with pineapple salsa
Print Recipe
5 from 2 votes

Grilled Blackened Salmon with Pineapple-Avocado Salsa

This grilled blackened salmon comes together in under 30 minutes and is topped with a flavorful pineapple avocado salsa. Perfect for grilling season!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Seafood
Cuisine: American
Keyword: best way to grill salmon, grilled blackened salmon, how long do you grill salmon, how to make grilled salmon, pineapple avocado salsa, pineapple salsa for salmon
Servings: 4 servings
Calories: 403kcal
Author: ari | well seasoned


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.


If desired, you can use a pre-made blackening seasoning that you already have on hand.


Serving: 1filet | Calories: 403kcal | Carbohydrates: 17.3g | Protein: 23.8g | Fat: 27.6g | Saturated Fat: 4.6g | Cholesterol: 50mg | Sodium: 637mg | Fiber: 5.2g | Sugar: 9.1g