Savory Salmon, Cranberry, and Pineapple Salad

Salads aren’t just for summer. This Savory Salmon, Cranberry, and Pineapple Salad is a great recipe for the holidays and an easy appetizer for game day!

Who says salads are only for summer? I challenge such tomfoolery because a light summer-like salad is perfect year-round. This Savory Salmon, Cranberry, and Pineapple Salad is no exception. And another great reason to love this recipe? It is incredibly easy to make. I used two salmon fillets, chopped parsley, diced red pepper, diced red onion, chopped dried cranberry, and mayonnaise. Added some seasonings and that’s a wrap.

Savory Salmon, Cranberry, and Pineapple Salad Recipe

Ingredients:

• 2 salmon fillets
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons chopped cilantro
• 1/4 cup diced red pepper
• 1/4 red or Spanish onion
• 2 1/2 tablespoons chopped cranberry
• 1/3 cup fresh diced pineapple
• 3 1/2 tablespoons mayonnaise
• sea salt to taste
• freshly cracked black peppercorns to taste
• Old Bay seasoning

Directions:

1. Preheat oven to 350 degrees.
2. Pat dry salmon fillets, brush with olive oil.
3. Season with sea salt freshly, cracked black peppercorns, and Old Bay seasoning.
4. Place a cast iron skillet or non-stick skillet over med-high heat and add olive oil and butter. When the oil and butter mixture is hot, place salmon fillets skin-side down into the skillet and sear for 3 minutes per side. Add more olive oil and butter when you flip the fillets over.
5. After searing, place salmon into a preheated 350 degree oven and cook for 10-12 minutes.
6. Remove from the oven and allow the salmon to cool.
7. Break apart the salmon fillets and remove and discard (or eat) the skin.
8. Add the cilantro, red pepper, Spanish onion, cranberry, and pineapple.
9. Drizzle the mixture with 1 tablespoon of extra virgin olive oil.
10. Spoon in 2 to 3 tablespoons of mayonnaise, or more of less depending on your preference.

1. Stir to combine ingredients.
2. Serve with crusts of toast, veggies,or your favorite crackers.

Printable Recipe for Savory Salmon, Cranberry, and Pineapple Salad:

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Savory Salmon, Cranberry & Pineapple Salad

Author D. Durand

Ingredients

• ▢ 2 salmon fillets
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 2 tablespoons chopped cilantro
• ▢ 1/4 cup diced red pepper
• ▢ 1/4 red or Spanish onion
• ▢ 2 1/2 tablespoons chopped cranberry
• ▢ 1/3 cup fresh diced pineapple
• ▢ 3 1/2 tablespoons mayonnaise
• ▢ sea salt to taste
• ▢ freshly cracked black peppercorns to taste
• ▢ Old Bay Seasoning

Instructions

• Preheat oven to 350 degrees.
• Pat dry salmon fillets, brush with olive oil.
• Season with sea salt, freshly cracked black peppercorns, and Old Bay seasoning.
• Place a cast iron skillet or non-stick skillet over med-high heat, add olive oil and butter, when the oil and butter mixture is hot place salmon fillets skin-side down into the skillet and sear for three (3) minutes per side. Add more olive oil and butter when you flip the fillets over.
• After searing place salmon into a preheated 350 degree oven and cook for 10-12 minutes.
• Remove from the oven and allow the salmon to cool.
• Break apart the salmon fillets and remove and discard (or eat) the skin.
• Add the cilantro, red pepper, Spanish onion, cranberry, and pineapple.
• Drizzle the mixture with one (1) tablespoon of extra virgin olive oil.
• Spoon in two to three (2-3) tablespoons of mayonnaise, or more of less depending on your preference.
• Stir to combine ingredients.
• Serve with crusts of toast, veggies or your favorite crackers.

More Salmon Recipes:

Salmon and Avocado Sandwich

Panko Salmon Cakes

Chili Garlic Salmon Jerky Recipe

Salmon and Blueberry Salad with Raspberry Vinaigrette

Salmon with Raspberry Balsamic Glaze