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Dale's Summertime Salmon

Dale's Summertime Salmon

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I made this for my husband's diet and he loved it. The lemon, capers, and pineapple complement the flaky salmon. Serve with a light salad for a great spring or summer meal. I served this with the Israeli Salad from this site. Great combo.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. Drizzle the olive oil and lemon juice over the salmon. Season with the salt and black pepper. Cover the baking dish with aluminum foil.
  3. Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.
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Cheese Ian

This is a great dish, that I made some modifications to. First, I combined the juice from the pineapple with a bit of soy sauce and 1/2 lemon juice and marinated the salmon in it. I then removed the salmon and patted it dry and seared the skin side in a hot pan for 3 minutes, then flipped for 2 minutes until slightly browned. I put the salmon in a baking dish and poured the marinade over, and threw in pineapple chunks, capers, onion, remaining half lemon juice and olive oil. Sprinkled with pepper, covered with foil (with holes) and let bake until flaky. I would have included kale if I had any.


Delicious! The pineapple gives it a light taste.

Mira Marie 311

I made this recipe last night, we had all ingredients on hand EXCEPT the pineapple. I usually attempt every recipe first as written....however this was my first exception. It was FABULOUS!!! My family scarfed it up, even my picky 2 year old I used 1.5 lb Salmon, I will definitely be making this again with the pineapple, just to try it!!