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© Meredith Corporation. All rights reserved. Used with permission.
(6 fillets plus 2 cups salsa)
Thaw fish, if frozen. Measure thickness of fillets. In a small bowl, stir together sugar, 1 1/2 teaspoons orange zest, salt and black pepper. Sprinkle sugar mixture evenly over salmon (not on skin side); rub in with your fingers. Place salmon fillets, sugared-sides up, in a glass baking dish. Cover dish and refrigerate for at least 8 hours or up to 24 hours.
For the citrus salsa, in a small bowl, combine the remaining 1 teaspoon orange zest, oranges, pineapple, cilantro, shallot and jalapeño. Cover; chill for up to 24 hours.
Lift fillets from dish; discard liquid in dish. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish, skin-sides down, on the oiled grill rack over the drip pan. Cover and grill for 7 to 9 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fillets on oiled rack over burner that is off. Grill as above.)
To serve, carefully slip a metal spatula between fish and skin, lifting fish up and away from skin. Serve with the citrus salsa and, if desired, mixed greens. If desired, garnish with orange slices.