Salmon with Pineapple-Bacon Salsa

Salmon with Pineapple Bacon Salsa

An enticing salsa made from fresh pineapple, red pepper, green onions and crispy bacon complements any meats. I use it here with fresh roasted salmon fillets, but it’s also wonderful with boneless, skinless chicken breasts or oven-fried chicken!

Easy to make and keeps about 5-7 days in the fridge!

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Seafood
  • Method: Oven
  • Cuisine: Global



For the Salmon

  • 11.25 lb. Salmon, about 1-inch thick at thickest point, cut into 34 fillets
  • 1 Tbsp Sugar
  • 1 tsp Salt
  • 1/2 Tsp Freshly Ground Pepper

For the Salsa:

  • 4 strips thick bacon, crisped (See Note 1)
  • 1 c fresh pineapple, cut into 1/4” cubes
  • 1/2 Red Bell Pepper, medium, cut into 1/4” bits
  • 2 Green (Spring) Onions, sliced thin
  • 24 Tbsp Spicy Green pepper (Jalapeño, Anaheim, Poblano – See Note 2), Cut into 1/4″ bits
  • 1/4 c Chopped Parsley
  • 1 Large Pinch Sea Salt
  • Juice of 1/2 lime, or more, to taste


Prepare the Salsa:

  1. Cut the bacon into short, thin slices, about 1/4″ wide.
  2. Place the chopped pineapple, red and green peppers, onion, and parsley in a Medium Bowl. Sprinkle with salt, and add the chopped bacon. Squeeze with half a lime. Stir, cover and refrigerate. It’s preferable to make this in advance of the salmon, as the flavor improves as the ingredients meld together.

Prepare the Salmon:

  1. In a small bowl or ramekin, mix together the sugar, salt and pepper. Sprinkle over the salmon fillets.
  2. Set oven to 400F, or if you have a low broil setting (about 400F), feel free to use that. Roast or broil 6 minutes, about 6-7 inches below broiler element. Add the salsa to the top of the fillets. Return to oven and roast or broil another minute or two. Salmon should be only slightly translucent to barely opaque in middle when done.
  3. Serve with more salsa on the side.


1. You can pan-fry the bacon, but my preferred method is to bake at 400F, with the strips on a grate, set over a foil-covered sheet pan. 15-17 minutes for thick-cut, or 12-15 mins for thin-cut. 

2. I used a Poblano pepper, which is only mild-to-medium spicy. I would add 1/4 cup of this pepper, as opposed to maybe 1-2 Tbsp of Jalapeño, which tends to be medium-to-hot.

Keywords: Salmon, Pineapple Bacon Salsa, Relish

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