Honey Pineapple Glazed Salmon (Print version)
Tender salmon baked with a sticky honey pineapple glaze, garlic, ginger, and a bright tropical finish.
# Ingredients:
For the salmon
01 -
4 salmon fillets, about 6 oz (170 g) each
02 -
1 tablespoon olive oil
03 -
1/4 teaspoon fine salt
04 -
1/4 teaspoon black pepper
05 -
1 cup (165 g) pineapple chunks, drained if canned
For the honey pineapple glaze
06 -
1/2 cup (120 ml) pineapple juice
07 -
3 tablespoons honey
08 -
2 tablespoons soy sauce
09 -
1 tablespoon rice vinegar
10 -
2 garlic cloves, minced
11 -
1 teaspoon fresh grated ginger
12 -
1 teaspoon cornstarch mixed with 1 tablespoon water
For finishing
13 -
2 tablespoons sliced green onion
14 -
1 tablespoon chopped fresh cilantro
15 -
Lime wedges, for serving
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper and place the salmon fillets skin-side down if they have skin.
02 -
In a small saucepan, whisk together pineapple juice, honey, soy sauce, rice vinegar, garlic, and ginger. Simmer over medium heat for 3-4 minutes.
03 -
Stir in the cornstarch slurry and cook for 30-60 seconds until glossy and lightly thickened. Remove from the heat.
04 -
Pat the salmon dry. Rub with olive oil, then season with salt and pepper. Scatter pineapple chunks around the fillets.
05 -
Brush the salmon with about half of the glaze. Bake for 8 minutes, then brush with more glaze.
06 -
Switch to broil for 1-2 minutes until the glaze bubbles and caramelizes. Serve with green onion, cilantro, lime wedges, and any remaining warm glaze.
# Good to know:
01 -
Use salmon fillets of similar thickness for even cooking.
02 -
The glaze can be made up to 3 days ahead and refrigerated.
03 -
Check early if using thin wild salmon fillets.