Summer on a plate — that’s exactly what this is.
It screams summer: bright, juicy, and bold. Every bite feels like sinking your teeth into the season itself.
We’ve been eating a lot of salmon lately — okay, maybe just the usual amount, but dramatic phrasing makes it more fun. While we’ve been enjoying this fish, Shark Week has been on, and for some reason watching those documentaries made me think about salmon even more. Sharks and salmon both come from the sea, and I’m equal parts fascinated and terrified by those animals.
I can be irrationally convinced that any body of water might hide a shark — lakes, rivers, even swimming pools. I half expect something to snatch at my toes if I dangle them over the edge of the bed. Maybe it’s silly, but it’s the kind of thing that makes summer feel alive and a little bit wild.
Still, I’m savoring every minute of summer, even the novelty of Shark Week. I do miss crisp autumn air and cozy spices — fall is my favorite season — but I’m not ready for pumpkin everything. I want to enjoy grilled corn, fresh peaches, and bright salsas a little longer before moving on to sweaters and spice blends.
So eat some of this.
The salmon is rubbed with a smoky, slightly sweet BBQ spice blend and broiled until it forms a beautifully crispy crust. Topped with a vibrant pineapple-jalapeño salsa, it balances sweet, tangy, and spicy flavors. We couldn’t stop eating it — and honestly, that’s a good problem to have.
BBQ Spiced Salmon
Serves 2–4
1.5 pounds fresh salmon
1 tablespoon brown sugar
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Preheat your oven’s broiler to the highest setting and move the rack to just below the broiler. In a small bowl, combine the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, salt, pepper, and cayenne. Rub the spice mixture evenly over the salmon (if your fillet has skin, you can rub just the flesh side). Place the salmon on a nonstick baking sheet or broiler pan.
Broil for 6–8 minutes for a fillet about 1 inch thick. You can flip the fish once if you like, but leaving it skin-side down while only the top gets broiled creates a deliciously crisp crust. Serve immediately with the pineapple jalapeño salsa spooned on top.
Pineapple Jalapeño Salsa
1 1/2 cups pineapple chunks, cut into small cubes
1/2 jalapeño, seeded and finely chopped (leave some seeds if you want more heat)
1/4 red onion, finely chopped
3 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Juice of 1 lime
Combine the pineapple, jalapeño, red onion, cilantro, salt, pepper, and lime juice in a bowl. Toss to combine and let the salsa sit for 30–60 minutes if possible to allow the flavors to meld.
This salmon is also delicious tossed with pasta and plenty of butter if you want a richer, comforting meal. Enjoy a bright, summery plate while the season lasts.