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Salmon with pineapple salad

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This salad is your ticket to the tropics. Send your taste-buds on holidays with crispy-skin salmon, sweet pineapple and vibrant chilli-lime dressing.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Salmon with pineapple salad


  • 4 Coles Tasmanian Salmon Fillets Boneless and Skin-On
  • 2 Lebanese cucumbers, thinly sliced
  • ½ pineapple, peeled, cut into thin wedges
  • 1 shallot, thinly sliced
  • ½ cup coriander leaves
  • 1 tbs olive oil
  • 1 red chilli, chopped
  • 1 lime, zested, juiced
  • 1 tsp raw sugar
  • Coriander leaves, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 mins each side for medium or until cooked to your liking.
  2. Step 2

    Meanwhile, combine the cucumber, pineapple, shallot and coriander in a large bowl.
  3. Step 3

    Combine the oil, chilli, lime zest, lime juice and sugar in a screw-top jar. Shake to combine.
  4. Step 4

    Arrange the salmon and pineapple salad on a serving platter. Sprinkle with extra coriander. Drizzle with the chilli mixture to serve.