Hawaiian Salmon

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Hawaiian Salmon | Autoimmune-Paleo.com

You know what I used to love in my former life? Hawaiian pizza. One of my high school jobs was working in a pizza place and eating the heck out of some Hawaiian pizza was one of my main duties. Okay, obviously not part of my actual job description, but I put the hurt on that pizza like it was an assigned task. Several months ago I started thinking about how I could recreate all that was delicious about that flavor combination, without all the obnoxious stuff that makes us feel like dirt on AIP. And then how I could up the nutrient profile a couple notches. After a few attempts I decided a fresh piece of salmon, topped with pineapple, crispy bacon, and green onions was perfect. Perfection was confirmed when I made it while visiting Mickey and she went nuts for it. I think you’ll agree!

Hawaiian Salmon | Autoimmune-Paleo.com
4.5 from 4 reviews
Hawaiian Salmon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 lb fresh salmon (if you prefer, you can cut into 4, ¼-lb steaks)
  • 1 tsp smoked sea salt (I used Birch smoked)
  • 5 slices bacon, fried and crumbled
  • 1 cup frozen pineapple chunks, thawed
  • 1 bunch green onions, chopped
Instructions
  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Lay salmon on baking sheet, sprinkle with sea salt.
  2. Top with crumbled bacon, pineapple, and green onions.
  3. Bake for 20 minutes and then place under broiler for 3-5 minutes to brown pineapple edges.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Paleo. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

11 comments

  • Susan M says

    Sooooo yum! My daughter was recently diagnosed with chronic illness and we’ve been searching, searching for recipes she can eat & enjoy. This one was a winner for the whole family. Thank you for sharing with us.

    • Angie Alt says

      Hooray! That makes me so happy! Thanks Susan! Glad you loved it.

  • This sounds SO good! I love pineapple with more savory ingredients, so I will absolutely be trying this. Thank you!

  • Jadeynn says

    I don’t quite understand the point of broiling at the end. Green onion burned to a crisp as well as the edges of the pineapple, not to mention the parchment paper was burned black! The next time I make this I will definitely skip that step. It was good but would have been sooo much better without the burnt crisps of green onion and pineapple.

  • […] Autoimmune Paleo: Hawaiian Salmon […]

  • Olivia says

    I made this for dinner tonight and it was simple and delightful! I haven’t committed to eating beef or pork yet, so I used fancy nitrate free turkey bacon. My husband, 2 year old and 8 month old enjoyed it as well. This one is going into my recipe book to make again!

    • Angie Alt says

      Hooray Olivia! Glad it was such a hit w/ the whole family!

  • Traci Veno says

    I just made this! It is wonderful. I made 2 pounds worth and almost ate half of it just now.
    I’ll put in my little thoughts in case it helps.
    I didn’t have green onions so I did a bunch of fresh chives I had. It was good but I can tell fresh green onion would hit the spot. Also don’t be afraid of the bacon and the pineapple. The more the better. You want a piece of pineapple and bacon in each bite. So comes my first mistake. I cut the pineapple a little big. It would have been better smaller so as to get a bite of it every time. You do want the bacon super crispy but I cooked mine right before and it was just done, not to crispy. I had to cut it over the fish. After it goes under the broiler (don’t forget this step you want the pineapple and bacon crispy for that extra wonderfulness) it will crisp up perfect. Also my bacon was uncured original no added flavor, which I think goes really well with this (more like a ham flavor). The cooking time was perfect and I cut it into 2 pounds of little steaks without the skin and then a big thin piece I kept skin on. Cooked perfect.

    The taste of this is very refreshing and feels like being on vacation. Out of all the weird things I have tried and eaten on this crazy diet this is one recipe that feels better then normal.

    Thank you so kindly!
    Traci Veno
    Portland, Oregon

    • Traci Veno says

      One last thought, because there is so much I can not eat, I tend to make things with to many ingredients. I have a tendency to want to throw the whole kitchen sink in. So I encourage others and myself, that simple is beautiful and more often then not, a few ingredients taste better then the whole fridge at once.
      Be simple be content always with what we have, what we can do and thankful. If we can’t appreciate how wonderful one God given simple ingredient is how can we appreciate more.
      Thanks!
      Traci~

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