Honey Pineapple Glazed Salmon (Printer-friendly)
Baked salmon fillets with a sweet, tangy honey pineapple glaze, ready in just 35 minutes.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (about 5–6 oz each), skin on or off as preferred
→ Honey Pineapple Glaze
02 - ½ cup pineapple juice (fresh or canned, unsweetened)
03 - ¼ cup honey
04 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
05 - 1 tablespoon rice vinegar or apple cider vinegar
06 - 1 tablespoon olive oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 tablespoon cornstarch (optional, for thickening)
10 - 2 tablespoons water (only if using cornstarch)
→ Garnish
11 - 2 tablespoons fresh pineapple, finely diced
12 - 2 tablespoons fresh cilantro or green onion, chopped
13 - Fresh lime wedges (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it with oil.
02 - In a small saucepan, combine pineapple juice, honey, soy sauce, vinegar, olive oil, garlic, and ginger. Bring to a simmer over medium heat, stirring frequently. Let simmer for 3–4 minutes to allow the flavors to meld.
03 - For a thicker glaze, dissolve cornstarch in 2 tablespoons of water, stir the slurry into the saucepan, and continue simmering for 1–2 minutes until the glaze coats the back of a spoon.
04 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking tray. Season lightly with salt and pepper.
05 - Brush half of the prepared glaze evenly over each salmon fillet. Set aside the remaining glaze for basting during baking.
06 - Bake for 12–15 minutes, until the salmon flakes easily with a fork. Halfway through the cooking time, brush the fillets with the reserved glaze to build a caramelized coating.
07 - Remove the salmon from the oven. Top with diced fresh pineapple and chopped cilantro or green onion. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The glaze caramelizes in the oven and creates this gorgeous sticky lacquer that makes everyone think you spent hours when it barely takes any effort at all.
- Pineapple and salmon are an unexpectedly perfect match, and once you try it you will wonder why you never paired them before.
02 -
- Watch the glaze carefully while it simmers because honey can go from beautifully caramelized to burnt in what feels like seconds.
- Drying the salmon thoroughly before glazing is the single step that makes the difference between a coating that sticks and one that slides right off.
03 -
- Let the glaze cool for a few minutes before brushing it on the raw salmon because it spreads more evenly and creates a better coating when it is not piping hot.
- Start checking the salmon at 12 minutes rather than waiting for 15, because overcooked salmon is the one thing that can ruin this otherwise forgiving recipe.