Grilled Salmon with Citrus 
Jalapeño Butter

Meaty salmon steaks – be careful of the bones – get extra oomph thanks to a smear of boldly flavored butter, served over paprika-spiked grilled pineapple and mango.

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Prep Time
35 min
Cook Time
5 min
40 min


  • 1/4 cup organic unsalted 
butter, room temperature
  • 1 jalapeño chile pepper, stemmed, seeded and minced
  • Finely grated zest of 1 orange, 1 lemon and 1 lime
  • 1/2 tsp each sea salt and 
ground black pepper, divided
  • 1 mango
  • 4 5-oz salmon steaks, 
about 3/4 inch thick
  • 2 crosswise slices pineapple, each about 1/2 inch thick, trimmed
  • 2 tsp smoked paprika


  1. In a medium bowl, combine butter, jalapeño, orange zest, lemon zest, lime zest and 1/8 tsp each salt and black pepper. Set aside.
  2. Use a vegetable peeler to peel mango. Cut “cheeks” from mango, yielding 2 lobes and leaving behind the pit. Sprinkle mango, salmon and pineapple with paprika. Sprinkle salmon with remaining 1/4 plus 1/8 tsp salt and black pepper.
  3. Prepare a grill to medium-high and lightly oil the grate. Grill salmon until cooked through, 2 to 3 minutes per side. Grill mango and pineapple until lightly charred, 2 to 3 minutes per side. Remove skin from salmon steaks, spread butter mixture over top and set aside to rest for 3 to 5 minutes.
  4. Meanwhile, chop mango and pineapple.
  5. Arrange salmon and fruit on plates or a platter and serve.

Nutrition Information

  • Serving Size 1 salmon steak, 1/2 c fruit, 1.5 T butter
  • Calories 341
  • Carbohydrate Content 18 g
  • Cholesterol Content 97 mg
  • Fat Content 17 g
  • Fiber Content 2.5 g
  • Protein Content 29.5 g
  • Saturated Fat Content 9 g
  • Sodium Content 314 mg
  • Sugar Content 14 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g