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Baked Pineapple Salmon
Laura

Baked Pineapple Salmon

Tender salmon fillets baked with sweet pineapple chunks in a honey-ginger glaze. This tropical dinner comes together in 25 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon fillets (6 ounces each) skin-on or skinless
  • 2 cups fresh pineapple chunks or canned pineapple rings, drained
  • 1/3 cup honey
  • 3 tablespoons soy sauce or coconut aminos
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes optional
  • to taste salt and black pepper
  • 2 tablespoons fresh cilantro chopped for garnish
  • 1 whole lime cut into wedges

Equipment

  • 9x13 inch baking dish
  • Small mixing bowl
  • Whisk
  • Paper towels
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a 9x13 inch baking dish with parchment paper or lightly grease with cooking spray.
  2. Pat salmon fillets completely dry with paper towels. Season both sides with salt and pepper, then arrange in prepared baking dish.
  3. In a small bowl, whisk together honey, soy sauce, lime juice, minced garlic, grated ginger, sesame oil, and red pepper flakes if using.
  4. Pour about two-thirds of the glaze over the salmon fillets, coating evenly. Arrange pineapple chunks around and on top of the salmon.
  5. Bake for 12 to 15 minutes until salmon flakes easily with a fork and reaches 145°F internally. Optionally broil for last 2 minutes to caramelize.
  6. Remove from oven and let rest for 3 to 5 minutes. Drizzle remaining glaze over top, garnish with fresh cilantro, and serve with lime wedges.

Notes

  • For best results, choose salmon fillets that are 1 to 1.5 inches thick for even cooking
  • Fresh pineapple contains bromelain enzyme that naturally tenderizes the fish
  • Don't skip drying the salmon - moisture prevents proper browning and glaze adhesion
  • Watch the broiler carefully during the final 2 minutes to prevent burning the honey glaze
  • Leftovers store well for up to 3 days in an airtight container in the refrigerator