Recipe: Blackened salmon with pineapple salsa

A simple and flavourful fish dish that combines spices with the sweetness of a pineapple salsa.    


1 side of salmon (or 8 pieces) 

1½ tbsp smoked paprika 

1 tbsp sweet paprika 

1 tsp salt flakes 

Zest of 1 lime 

½ tbsp maple syrup 

3 tbsp olive oil 

1 tsp coconut oil


Zest and juice of 2 limes 

⅛ red onion, very finely diced 

¾ cup pomegranate seeds

½ pineapple, peeled and finely diced

½ cup finely chopped coriander leaves 

½ cup finely shredded mint 

1 long red chilli, deseeded and finely diced 

¼ cup olive oil salt 


Step 1. 

Preheat oven to 180C. 

Step 2

Place the paprikas, salt and lime zest in a small bowl. Add maple syrup and olive oil. Mix to form a paste. Rub the paste over fleshy (topside) side of salmon. 

Step 3. 

Place coconut oil in a flameproof, non-stick roasting dish and put it over high heat for about 2 minutes or until very hot. Place fish, marinade side down onto the hot dish and sear for 3 minutes until the flesh has blackened. 

Step 4.

Transfer to the oven and bake for about 12 minutes or until cooked to your liking. 

Step 5. 

To make the salsa, place red onion in juice of one of the limes and set aside for 5 minutes. Combine remaining ingredients. Add onion/lime juice mixture and mix. 

Step 6. 

To serve, invert the fish onto a plate (blackened side facing up) and top with the salsa. 

Note: If you are making this in advance, don’t add oil or lime juice to salsa until ready to serve. This also works with white fish. 

Serves 8. 

Better Together Kitchen 2

Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.