Pineapple Glazed Salmon (Printable Version)
Tender salmon fillets brushed with a sticky pineapple-soy glaze for an irresistible sweet-savory finish.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Pineapple Glaze
04 - 1 cup pineapple juice (preferably 100% juice)
05 - 1/4 cup soy sauce (low-sodium preferred)
06 - 2 tablespoons honey
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
→ Garnishes
11 - Pineapple chunks, fresh or canned
12 - Sliced green onions
13 - Toasted sesame seeds
14 - Lime wedges
# Directions:
01 - Preheat oven to 400°F or set grill to medium-high heat.
02 - Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon, skin-side down, for 2-3 minutes until golden. Flip and cook 1 minute more. Remove salmon to a plate.
04 - In the same skillet (or a small saucepan), combine pineapple juice, soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat.
05 - Stir in cornstarch slurry and cook, stirring constantly, until glaze thickens, about 1-2 minutes.
06 - Return salmon to skillet, spoon glaze generously over fillets. Transfer skillet to oven and bake for 6-8 minutes, or until salmon is just cooked through and flakes easily with a fork.
07 - Remove from oven. Serve salmon with extra glaze spooned over the top. Garnish with pineapple chunks, green onions, sesame seeds, and lime wedges as desired.
# Expert Tips:
01 -
- The glaze comes together in minutes but tastes like something from a restaurant
- Leftovers somehow taste even better the next day over salad
02 -
- Dry your salmon really well or it will steam instead of sear
- Watch the glaze like a hawk once it thickens—sugar burns fast
03 -
- Room temperature salmon cooks more evenly than cold-from-the-frig fillets
- Let the fish rest for 2 minutes after baking so those juices redistribute