This post may contain affiliate links. Please read our disclosure policy
Tender, flakey and juicy, this Grilled Sweet Thai Chile Pineapple Salmon is an explosion of flavour. The fish is grilled to perfection over pineapple slices and glazed with an irresistibly spicy, sweet and sour sauce. Try it alongside steamed broccoli or a grilled vegetable medley.
What You Need For Grilled Sweet Thai Chile Pineapple Salmon
Salmon: Sourcing wild-caught coho, sockeye or king salmon, is ideal. Keep in mind that wild-caught salmon is leaner and has a more pronounced fish flavour than farm-raised salmon. If wild-caught is unavailable near you, look for sustainable, farm-raised salmon that is antibiotic and hormone-free.
Pineapple: Grilling the pineapple will bring out even more juice in the fruit and caramelize the natural sugars. The flavour goes incredibly well with salmon and makes for a beautiful presentation. Cooking the salmon over the pineapple slices also ensures the fish doesn’t stick to the grill.
Sweet Thai Chile Sauce: Sure, you can buy the bottled stuff, but it’s usually loaded with refined sugars and preservatives. Instead, make some from scratch. It’s incredibly easy, much healthier, and tastes just as good as the bottled stuff – maybe even better!
Traeger Grill: For the past few years, I’ve grilled exclusively with Traegers. They are the most versatile, easy to use grills and deliver consistently amazing results. Unlike gas or charcoal grills, Traegers are powered by a combination of 100% all-natural wood pellets and electricity. They also use indirect heat to cook food. You can think of them like outdoor, convection ovens that can grill, smoke, roast, and bake.
For fish recipes like this Grilled Sweet Thai Chile Pineapple Salmon, I like to use Alder Wood pellets. The flavour goes perfectly with salmon.
No Grill? No Problem.
You won’t get any of the amazing wood-fired flavour that comes from grilling on a Traeger, but if you don’t have a grill you can make this Grilled Sweet Thai Chile Pineapple Salmon in your oven.
Oven Directions:
Preheat your oven to 350F. Line a sheet pan with parchment paper, arrange the pineapple slices in the centre and lay the salmon overtop. Roast for 20 minutes, glaze with the sauce, and cook for an additional 15 to 20 minutes or until cooked to your preference. Glaze with the sauce once more before garnishing and serving.
Grilled Sweet Thai Chile Pineapple Salmon
Ingredients
For the Sweet Thai Chile Sauce:
- 1/3 cup rice vinegar
- ¼ cup water
- 3 tablespoons honey
- 2 tablespoons sambal oelek
- 2 tablespoons Red Boat fish sauce
- 3 cloves garlic, finely grated
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon coconut aminos
- 1 teaspoon arrowroot starch
For the Salmon:
- 1.5 pounds salmon filet
- 1 tablespoon avocado oil
- 2 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 1 pineapple, peeled and sliced into 1” discs
- 2 scallions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
For the Sweet Thai Chile Sauce:
- In a small saucepan, combine the vinegar, water, honey, sambal, fish sauce, garlic, ginger and coconut aminos. Whisk to incorporate. Place over medium-low heat, bring to a gentle simmer and cook, stirring often, until reduced by ¼ in volume, around 12 minutes.
- In a small bowl, combine the arrowroot starch with one teaspoon cold water and stir until dissolved. Add the slurry to the sauce pan and stir through to thicken the sauce. Transfer the sauce to a mason jar and set aside to let cool. Refrigerate for up to 2 weeks.
For the Salmon:
- Preheat Traeger to 350F.
- Rinse the salmon under cold water and pat very dry with paper towel. Rub all over with avocado oil and season both sides with the paprika, salt and pepper.
- Once the grill is preheated, arrange the pineapple slices in the center, lay the salmon overtop and close the grill door. Cook, undisturbed, for 20 minutes. Glaze the salmon with the Sweet Thai Chile Sauce, close the grill door, and cook an additional 15 to 20 minutes or until the meat is flaky with a light pink center (around 130F internal for medium).
- Using two long, flat spatulas, carefully lift the pineapple slices and salmon off of the grill and transfer to a serving platter. Glaze with more of the sauce and garnish with the scallions and sesame seeds. Serve immediately.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.