Pineapple Glazed Salmon Fillets (Printable)
Oven-baked salmon glazed with a sweet, tangy pineapple sauce and fresh herbs for a tropical twist.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (6 oz each), skin on or off as preferred
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Pineapple Glaze
04 - 1/2 cup pineapple juice
05 - 1/4 cup soy sauce (use tamari for gluten-free)
06 - 2 tablespoons honey or maple syrup
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon grated fresh ginger
10 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Garnish
11 - 1/2 cup fresh pineapple, finely diced
12 - 2 tablespoons chopped fresh cilantro or green onion
13 - 1 tablespoon toasted sesame seeds (optional)
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and season both sides with salt and black pepper. Arrange fillets skin-side down on the prepared baking sheet.
03 - In a small saucepan, combine pineapple juice, soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally.
04 - Once simmering, stir in the cornstarch-water mixture. Continue to cook for 1–2 minutes, stirring, until the glaze thickens.
05 - Brush half of the glaze over the salmon fillets.
06 - Bake salmon for 12–15 minutes, depending on thickness, until just cooked through and flaky.
07 - Remove from oven and brush with remaining glaze. Top with diced pineapple, cilantro or green onion, and sesame seeds if desired.
08 - Serve immediately with steamed rice or vegetables.
# Expert Tips:
01 -
- The glaze comes together in minutes but makes you look like you planned something elaborate
- Its that perfect sweet and savory balance that keeps everyone asking for seconds
02 -
- Dont skip patting the salmon dry first, wet fish will steam instead of getting that gorgeous glazed exterior
- The glaze thickens fast once you add the cornstarch, so keep it moving or it will turn into jelly
03 -
- Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before starting
- Watch the glaze like a hawk during the last few minutes of baking, honey can go from golden to burned quickly