Grilled Salmon with Pineapple Pecan Salsa

  • From Georgia Pecan Commission
  • Yields 4 Servings


    • 1-1/2 cups chopped fresh pineapple
    • 1/2 cup chopped red onion
    • 1/4 cup packed cilantro leaves, finely chopped
    • 1 jalapeƱo pepper, seeded and chopped
    • 1/4 teaspoon salt
    • 3/4 cup chopped Georgia Pecans, toasted
    • 4 small salmon steaks (about 5-oz. each)


About 30 minutes before serving, combine the pineapple, red onion, cilantro, jalapeno, and salt to make salsa; set aside.

Prepare a hot charcoal fire or preheat a gas grill. Place the salmon steaks on the grill and cook, turning just once, until the fatty edges are crispy and the salmon looks like it will flake-about 5 – 6 minutes each side.

To serve, stir pecans into salsa; top each salmon steak with about 1/3 cup salsa.

Nutrition information per serving-302 calories; 24g protein; 11g carbohydrates;
2g fiber; 18g fat; 1g saturated fat; 62mg cholesterol; 218mg sodium.