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Grilled Salmon and Pineapple with Avocado Dressing

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  • Level: Easy
  • Total: 40 min (includes standing time)
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

1 1/2 teaspoons chopped fresh basil, plus some sprigs, for garnish

1 1/2 teaspoons chopped fresh chives

1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish 

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Four 4-ounce skinless salmon fillets, each about 1-inch thick

Four 1/2-inch-thick round slices (rings) of pineapple, preferably fresh

Avocado Dressing, recipe follows

Avocado Dressing:

1/4 cup fresh lemon juice (from 1 large lemon)

2 tablespoons chopped fresh basil

1 tablespoon finely chopped fresh chives

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons finely chopped fresh tarragon

1/8 teaspoon anchovy paste, optional

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper 

1 small clove garlic, smashed

1/2 avocado, diced


  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  2. Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
  3. Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
  4. Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.

Avocado Dressing:

  1. Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

Cook’s Note

If using canned pineapple, make sure to blot it dry very well before grilling it.

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