Skillet Salmon with Sweet and Spicy Pineapple Sauce
Simple and delicious skillet salmon, cooked with salt, pepper, and oil. This salmon is served with a pineapple sauce for a sweet, bright, and fruity layer of flavor with a spicy kick and juicy pineapple chunks.
Equipment
- A #9 or #10 cast iron skillet
Ingredients
Sauce
- 1 teaspoon cornstarch
- 2 teaspoons water
- ½ teaspoon vegetable oil
- 1 garlic clove minced
- 1/8 teaspoon red pepper flakes
- ¼ cup light brown sugar
- 2 tablespoons pineapple juice
- 1 ½ teaspoons soy sauce
- ¼ cup diced pineapple chunks
Salmon
- 2 6-ounce skin-on wild-caught salmon fillets
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Sauce
- Stir the cornstarch and water together in a bowl. The slurry will thicken the sauce for the skillet salmon.
- Heat the oil in a saucepan over medium-low heat. Add the garlic once the oil is hot and sauté for 10 seconds or so.
- Toss in the red pepper flakes and stir for a few seconds.
- Add the brown sugar to the saucepan with the pineapple juice and soy sauce. Stir.
- Bring to a boil, then stir in the cornstarch slurry. Cook for another 30 seconds or until thickened.
- Remove from the heat, toss in the diced pineapple, and set aside. Keep warm.
Salmon
- Heat a cast iron skillet over medium-high heat.
- Pour in the oil and heat until shimmering. Meanwhile, pat the salmon dry with paper towels, then season the fillets with salt and black pepper.
- Place into the skillet skin-side down—Cook for 4 minutes.
- Carefully flip and cook for another 4 minutes.
- Flip once more and cook until the salmon reaches the desired level of doneness.
- Plate the skillet salmon (skin-side up), top with sauce, and serve.
Nutrition
Calories: 505kcalCarbohydrates: 34gProtein: 35gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 918mgPotassium: 936mgFiber: 1gSugar: 30gVitamin A: 121IUVitamin C: 12mgCalcium: 55mgIron: 2mg
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