Description
This Baked Pineapple Salmon recipe combines tender, flaky salmon fillets with a sweet and savory pineapple glaze. Infused with garlic, ginger, and a hint of spice, the dish is baked to perfection and finished with a caramelized broil for extra flavor. It’s an easy, Asian-inspired main course perfect for weeknight dinners, offering a tropical twist that pairs beautifully with rice or steamed vegetables.
Ingredients
Scale
Salmon and Toppings
- 4 salmon fillets (6 oz each)
- 1 cup pineapple chunks (fresh or canned, drained)
- Chopped green onions (optional, for garnish)
- Sesame seeds (optional, for garnish)
Marinade and Sauce
- 1/4 cup pineapple juice
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Preheat the oven: Set your oven temperature to 400°F (200°C) and line a baking sheet with foil or parchment paper for easy cleanup.
- Prepare the sauce: In a small bowl, whisk together the pineapple juice, soy sauce, honey, olive oil, minced garlic, grated ginger, and optional red pepper flakes until well combined.
- Arrange the salmon: Place salmon fillets on the prepared baking sheet and season them lightly with salt and black pepper.
- Add pineapple and sauce: Spoon pineapple chunks over and around the salmon fillets, then pour the prepared sauce evenly over the top to ensure each piece is nicely coated.
- Bake the salmon: Place the sheet in the oven and bake for 15 to 18 minutes, or until the salmon flakes easily when tested with a fork.
- Broil for caramelization: For a delicious caramelized finish, switch your oven to broil on high and cook the salmon for an additional 2 minutes, keeping a close eye to avoid burning.
- Garnish and serve: Remove from the oven and garnish with chopped green onions and sesame seeds if desired. Serve alongside rice or steamed vegetables for a complete meal.
Notes
- For enhanced flavor, marinate the salmon in the sauce for 15 to 30 minutes before baking.
- This recipe works well with both fresh and canned pineapple; fresh pineapple provides a brighter, fresher taste.
- Use gluten-free soy sauce to keep the recipe gluten-free.
- Adjust red pepper flakes according to your heat preference or omit for a milder dish.
