Salmon:

• 8-ounce salmon fillet
• 1 tablespoon olive oil
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon black pepper
• juice from one lime

Salsa:

• 2 cups chopped pineapple
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• 1 jalapeño, chopped (use seeds for extra spicy)
• juice from one lime
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preheat a grill to medium-high heat and lightly oil the grates. Coat the salmon fillet with olive oil and season evenly with cayenne pepper, chili powder, garlic powder, salt, and black pepper. Place the salmon skin-side down on the grill, cover, and cook for 6–8 minutes. Carefully flip and grill for an additional 2 minutes, or until cooked through. Alternatively, wrap the salmon in aluminum foil and grill for 14–16 minutes. While the salmon cooks, combine the chopped pineapple, red onion, cilantro, and jalapeño in a medium bowl. Season with lime juice, chili powder, salt, and black pepper, then stir well. Remove the salmon from the grill, squeeze fresh lime juice over the top, and serve with the pineapple salsa alongside rice or warm tortillas.