Baked Pineapple Salmon (Print-Friendly Version)
Tender salmon fillets with a sweet-tangy pineapple glaze, ready in under 30 minutes for an effortless yet impressive dinner.
# Ingredients:
→ Main Ingredients
01 -
4 salmon fillets (about 6 oz each)
02 -
1 cup pineapple chunks (fresh or canned, drained)
03 -
½ cup pineapple juice
04 -
¼ cup soy sauce (or coconut aminos for a gluten-free option)
05 -
2 tablespoons honey or brown sugar
06 -
1 tablespoon olive oil
07 -
1 tablespoon fresh lime juice
08 -
2 teaspoons minced garlic
09 -
1 teaspoon grated ginger
10 -
½ teaspoon red pepper flakes (optional, for heat)
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
→ Garnishes
13 -
2 green onions, chopped
14 -
Sesame seeds (optional)
# Steps:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
02 -
In a bowl, whisk together pineapple juice, soy sauce, honey, olive oil, lime juice, garlic, ginger, red pepper flakes, salt, and black pepper.
03 -
Place the salmon fillets on the baking sheet and pour half of the marinade over them. Let sit for 10-15 minutes (optional but recommended).
04 -
Arrange pineapple chunks around the salmon. Bake for 15-18 minutes, depending on thickness, or until salmon flakes easily with a fork.
05 -
Turn on the broiler for the last 2-3 minutes to caramelize the glaze slightly.
06 -
Garnish with chopped green onions and sesame seeds. Serve warm with rice, quinoa, or steamed veggies.
# Notes & Tips:
01 -
Grilled Version: Instead of baking, grill the salmon over medium heat for about 5 minutes per side.
02 -
Extra Glaze: Simmer the remaining marinade in a saucepan for 5 minutes until slightly thickened. Drizzle over the salmon before serving.
03 -
Spicy Kick: Add sriracha or extra red pepper flakes for more heat.
04 -
Vegetable Add-Ins: Bake with bell peppers, asparagus, or zucchini for a one-pan meal.