Barbecued Pineapple Salmon Fillet Gluten-Free Recipe
Author: Deena Segal
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
The best part about this Gluten-Free, No Sugar Added Barbecued Pineapple Salmon Fillet Recipe is the ability to freeze the marinated uncooked fish for future use. It makes meal prep a snap. The pineapple really boosts the flavor of the barbecue sauce. Your family and friends will love these Pineapple Barbecued Salmon Fillets!
Barbecued Pineapple Salmon Fillets
  • 1 cup low carb barbecue sauce, homemade (recipe below) or purchased
  • ¼ teaspoon pineapple extract
  • ½ teaspoon ground ginger
  • 4 salmon fillets, approximately ⅓ to ½ pound each, thawed
Barbecue Sauce
  • 2 tablespoons coconut oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 6 ounce can tomato paste
  • ½ cup apple cider vinegar
  • ½ cup water
  • ¼ cup ketchup, sugar-free or reduced-sugar
  • 3 tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Pinch of ground cloves
  • Pinch of cinnamon
  • Salt and pepper to taste
  • Hot sauce to taste, optional
Barbecue Sauce
  1. In a large pot, heat the coconut oil and brown the onions. Should take about 4-5 minutes
  2. Add the garlic and cook for another minute.
  3. Add all the other ingredients to the onion and garlic mixture and simmer for 30 minutes.
  4. Taste the sauce and adjust with more smoked paprika, vinegar or hot sauce to the desired taste.
  5. Cool and store in a sealed container in the refrigerator.
Barbecued Pineapple Salmon Fillets Day 1
  1. The day before, combine the barbecue sauce, pineapple extract, and ground ginger in a small bowl and stir to combine the ingredients thoroughly. Set aside.
  2. Rinse the salmon fillets and pat them dry.
  3. Place the fillets in a large re-sealable bag.
  4. Pour the barbecue marinade into the bags over the fillets and close the bag securely.
  5. Turn the bag several times to thoroughly coat the fillets on all sides with the marinade.
  6. Put the closed bag in the refrigerator until it’s time to broil the salmon the next day. If you think of it, turn it every once in a while.
Pineapple Barbecued Salmon Fillets Day 2
  1. The next evening, preheat the broiler and cover a broiler pan with aluminum foil.
  2. Take the salmon fillets out of the bag and place them on the covered broiler pan.
  3. Broil the fillets for 4-5 minutes on one side. Turn the fillets over, and pour any remaining barbecue marinade over the uncooked top of the fillets. Return the fillets to the over and continue broiling for 3-5 minutes, or until the salmon flakes easily with a fork.
Calories: 198 Fat: 6g (55 Calories from Fat) Sugar: 0g Fiber: trace Protein: 34g
You can prepare the salmon fillets to the point that they are in the reclosable bag in the marinade and then freeze them. Thaw the fillets overnight in the refrigerator before continuing on to cook them.

Leftover Pineapple Barbecued Salmon Fillets are an excellent addition to a luncheon salad. Use an Oriental vinaigrette salad dressing.
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