Cuban-Spiced Salmon with Pineapple Salsa and Cilantro-Lime Rice

This vibrant dish brings together the bold flavors of Cuban spices with tender salmon, sweet caramelized onions and a bright pineapple salsa. The citrus glaze adds a tangy finish that perfectly complements the rich fish.

Serve it all over fluffy cilantro-lime rice for a complete meal that’s both satisfying and refreshing. Ready in under an hour, it’s an easy way to bring a taste of the Caribbean to your table.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cuban Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, drain pineapple, reserving juice in a small bowl. Roughly chop cilantro. Zest and quarter lime. Halve, peel and thinly slice onion. Zest and halve orange. Squeeze juice from orange into bowl with reserved pineapple juice; set aside for later.
3. Pat salmon dry with paper towels; season all over with half the Cuban Spice Blend. Heat a drizzle of oil in a large pan over medium heat. Add salmon; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer salmon to a baking sheet and roast on middle rack until cooked through, 10-12 minutes. Wipe out pan. Transfer to a cutting board to rest at least 5 minutes.
4. While salmon roasts, in a second small bowl, combine pineapple, half the cilantro, juice from one lime wedge, salt and pepper. Taste and season with additional salt, pepper and lime juice as desired. Heat a large drizzle of oil in pan used for salmon over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned and beginning to soften, 4-6 minutes.
5. To pan with onion, stir in remaining Cuban Spice Blend. Add ½ cup water and cook, stirring occasionally, until softened, 2-4 minutes. Add reserved juice mixture and cook, stirring occasionally, until sauce has thickened, 1-2 minutes more. Turn off heat; stir in ½ TBSP butter, juice from one lime wedge and as much orange zest as you like.
6. Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt and pepper if desired. Thinly slice salmon crosswise. Divide rice and salmon between plates. Top salmon with glazed onion sauce. Spoon pineapple salsa over rice. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, firm white fish like cod or halibut work well. Adjust cooking time as needed.

Is the Cuban spice blend spicy?

It has mild heat from paprika and jalapeño, but you can add more or less to taste.

Can I make this dish ahead?

The rice and salsa can be prepared in advance. Cook the salmon and onions just before serving for best texture.