Chile-Seared Salmon with Sweet Pear Pineapple Salsa

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Chiles love salmon—they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsa, spiked with chiles, adds just the right complement.

2 servings

Cooking Time6 min



Total Timeunder 1 hour

OccasionCooking for a date

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturebuttery, fruity


  • 1 tablespoon ground mild red chile
  • 1 teaspoon sugar
  • ½ teaspoon salt, plus more for sprinkling
  • ¾ pound fresh salmon filet, deboned
  • 1 tablespoon vegetable oil (optional)
  • 1 cup Sweet Pear Pineapple Salsa, use about ½ recipe


In a small bowl, combine the chile, sugar, and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Rub the chile mixture evenly over the salmon.

Sprinkle salt in a heavy, seasoned skillet (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot.

Sauté the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.



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