Pineapple-Barbecued Salmon Fillets Low-Carb, Keto, Gluten-Free Recipe

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.

Pineapple Barbecued 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.