Honey Salmon Pomegranate & Pineapple Salsa

SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 5 to 8 minutes


For the salsa

1 cup (150 grams) pomegranate seeds

1 cup (160 grams) diced pineapple

¼ cup (30 grams) diced red onion

1 tablespoon finely chopped jalapeño pepper

juice of 1 lime

pinch of coarse sea salt

For the salmon

4 (4-ounce/115-gram) pieces salmon, with skin

3 tablespoons coconut oil, melted

3 tablespoons organic honey, melted

⅛ teaspoon coarse sea salt


  1. In a medium bowl, mix together the ingredients for the salsa. Place in the refrigerator to keep cool.
  2. Preheat the broiler to low and place an oven rack in the top position.
  3. Place the salmon, skin side down, on a rimmed baking sheet. In a small bowl, whisk together the coconut oil and honey. Use a pastry brush to brush the mixture on the salmon, using it all. Sprinkle the salmon with the salt.
  4. Broil for 5 to 8 minutes, until the salmon has begun to brown and is slightly flaky. Top the salmon with the salsa and serve.