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Katie Lee's Brown Sugar-Chili Salmon with Pineapple Marmalade
Katie Lee
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(59 rated)

This is one of my favorite ways to prepare salmon because it combines sweet, sour, savory and spicy flavors all in one dish. The pineapple marmalade gives the fish a fresh and fruity flavor that's perfect for a warm-weather dinner.


  • Marmalade

    • 1/2 cup orange juice
    • 1/4 cup white wine vinegar
    • 3 tablespoons brown sugar
    • 1 (20-ounce) can crushed pineapple
    • 2 tablespoons minced red onion
    • 1 jalapeño pepper, minced (remove the ribs and seeds for a milder marmalade)
    • Salt and freshly ground black pepper
  • Salmon

    • 1 tablespoon brown sugar
    • 1½ teaspoons chili powder
    • 1 teaspoon salt
    • Freshly ground black pepper
    • 1 pound salmon filets
    • 1 tablespoon minced fresh cilantro, for garnish (optional)


For the marmalade:

Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeño. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15-25 minutes. Season with salt and pepper. Let cool.

For the salmon:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. In a small bowl, mix brown sugar, chili powder, salt and pepper.

3. Place salmon on prepared baking sheet and top each filet with of salmon with the spice mixture. Bake 10 minutes.

To serve:

Serve the salmon topped with marmalade and garnished with cilantro.

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Make Katie Lee's brown sugar-chili salmon

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