Go Back
–+ servings
Hawaiian Kona Grill Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Tropical Grilled Salmon with Hawaiian Kona Grill Infused Olive Oil Blend

Flaky grilled salmon gets a bright tropical finish with pineapple, lime, and the smoky-garlic warmth of Hawaiian Kona Grill Infused Olive Oil Blend.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American Classics, Caribbean, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds salmon fillet cut into 4 portions
  • 2 tablespoons Hawaiian Kona Grill Infused Olive Oil Blend
  • 1 tablespoon avocado oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper sliced
  • 2 green onions sliced
  • 1 tablespoon chopped fresh cilantro
  • Lime wedges for serving

Equipment

  • 1 Grill or grill pan Medium-high heat
  • 1 Small bowl For glaze
  • 1 whisk For mixing glaze
  • 1 Tongs For turning salmon and vegetables
  • 1 Fish spatula Helpful for flipping fillets
  • 1 Platter For serving

Method
 

Instructions
  1. 1. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
  2. 2. Pat the salmon dry, then season both sides with kosher salt, black pepper, and garlic powder.
  3. 3. Whisk together the Hawaiian Kona Grill Infused Olive Oil Blend, avocado oil, lime juice, and honey in a small bowl.
  4. 4. Toss the pineapple chunks and sliced red bell pepper with a little of the glaze so they cook with a shiny finish.
  5. 5. Place the salmon skin-side down on the grill and cook for 4 to 5 minutes.
  6. 6. Turn the salmon carefully and grill for 2 to 4 minutes more, brushing with the remaining glaze during the last minute.
  7. 7. Grill the pineapple and bell pepper until lightly charred and tender-crisp.
  8. 8. Transfer the salmon to a platter, top with the grilled fruit and vegetables, and finish with green onions and cilantro.
  9. 9. Serve right away with lime wedges on the side.

Notes

Keep the glaze light so the salmon stays bright and the grill flavors stay clean. If the fillets are thin, reduce the second-side cook time by a minute or two. For the best texture, use salmon pieces that are similar in thickness.

Tried this recipe?

Let us know how it was!