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Baked Pineapple Salmon
Laura

Baked Pineapple Salmon

Tender salmon baked with pineapple, honey, ginger, garlic, lime, and soy sauce for a bright sweet-savory dinner.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Asian-Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 150 g each
  • 1 cup pineapple rings or chunks drained
  • 3 tablespoons pineapple juice
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic finely minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 2 tablespoons fresh cilantro chopped, plus lime wedges for serving

Equipment

  • baking sheet
  • parchment paper
  • Small mixing bowl
  • Whisk
  • pastry brush
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Prepare the glaze by whisking pineapple juice, honey, soy sauce, lime juice, olive oil, ginger, garlic, paprika, pepper, and salt in a bowl.
  3. Arrange the salmon skin-side down on the baking sheet. Brush generously with the glaze and place pineapple on top or around the fillets.
  4. Bake for 12 to 18 minutes, depending on thickness, until the salmon flakes easily and reaches 63°C in the center.
  5. Finish and serve with chopped cilantro and lime wedges. Rest the salmon for three minutes before serving.

Notes

  • Pat the salmon dry so the glaze adheres properly.
  • Watch carefully if broiling because honey browns quickly.
  • Refrigerate leftovers in an airtight container for up to two days.