Baked Pineapple Salmon is a flavorful, sweet, and savory dish that’s perfect for a healthy and easy dinner. The combination of juicy pineapple, tender salmon, and a delicious glaze made with soy sauce, honey, and garlic creates a mouthwatering meal that’s both light and satisfying. Whether you’re cooking for a family dinner or a special occasion, this dish is sure to impress with its tropical flavors and vibrant presentation.
Why You’ll Love This Recipe
- Easy to make – Simple ingredients and minimal prep time.
- Healthy and nutritious – Packed with protein, omega-3s, and vitamins.
- Perfect balance of flavors – The sweetness of pineapple pairs beautifully with the rich salmon.
- Great for meal prep – Stores well and can be reheated easily.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets
- Pineapple slices (fresh or canned)
- Soy sauce
- Honey
- Garlic, minced
- Ginger, grated
- Olive oil
- Lemon or lime juice
- Red pepper flakes (optional for heat)
- Salt and pepper
- Green onions and sesame seeds (for garnish)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
- Make the Glaze: In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, olive oil, lemon juice, and red pepper flakes.
- Prepare the Salmon: Place the salmon fillets on the baking sheet and season with salt and pepper. Arrange pineapple slices around and on top of the salmon.
- Glaze the Salmon: Pour the prepared glaze over the salmon and pineapple, making sure to coat everything evenly.
- Bake: Cook for 15-20 minutes, or until the salmon flakes easily with a fork.
- Broil for Extra Caramelization: For a more caramelized finish, broil the salmon for the last 2-3 minutes of cooking.
- Garnish and Serve: Sprinkle with chopped green onions and sesame seeds before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
Variations
- Spicy Pineapple Salmon: Add sriracha or extra red pepper flakes for a spicy kick.
- Teriyaki Style: Use teriyaki sauce instead of soy sauce for a sweeter flavor.
- Coconut Pineapple Salmon: Replace olive oil with coconut oil for a tropical twist.
- Foil Packets: Wrap each salmon fillet in foil with the pineapple and glaze for a mess-free, ultra-moist result.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooked salmon for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in the oven at 300°F for 10 minutes or microwave in 30-second intervals.
FAQs
Can I use frozen salmon?
Yes! Thaw the salmon in the fridge overnight before baking for best results.
Can I grill this instead of baking?
Absolutely! Grill over medium heat for about 4-5 minutes per side.
Do I need to marinate the salmon?
No, but marinating for 30 minutes enhances the flavor.
What sides go well with pineapple salmon?
Rice, quinoa, roasted vegetables, or a fresh salad pair perfectly.
Can I use canned pineapple instead of fresh?
Yes, but drain it well to avoid excess liquid in the dish.
How do I know when the salmon is done?
It should flake easily with a fork and have an internal temperature of 145°F (63°C).
Can I make this ahead of time?
Yes! You can prep everything in advance and store it in the fridge until ready to bake.
What can I use instead of soy sauce?
Coconut aminos or tamari are great alternatives.
Can I add other fruits?
Yes! Mango or citrus slices add a unique twist to the dish.
Is this recipe gluten-free?
Use gluten-free soy sauce or coconut aminos to keep it gluten-free.
Conclusion
Baked Pineapple Salmon is a delicious, healthy, and easy-to-make dish that brings tropical flavors to your dinner table. With its sweet and savory glaze, tender fish, and juicy pineapple, it’s a meal that’s both light and satisfying. Perfect for weeknights or special occasions, this recipe is sure to be a new favorite in your kitchen!
PrintBaked Pineapple Salmon
This Baked Pineapple Salmon is an easy and flavorful dish featuring tender salmon fillets glazed with a sweet and tangy pineapple sauce. Perfect for weeknight dinners or special occasions, this dish pairs beautifully with rice, roasted vegetables, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup pineapple juice
- ¼ cup soy sauce (or coconut aminos for a gluten-free option)
- 2 tablespoons honey or brown sugar
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Make the marinade: In a bowl, whisk together pineapple juice, soy sauce, honey, olive oil, lime juice, garlic, ginger, red pepper flakes, salt, and black pepper.
- Marinate the salmon: Place the salmon fillets on the baking sheet and pour half of the marinade over them. Let sit for 10-15 minutes (optional but recommended).
- Bake: Arrange pineapple chunks around the salmon. Bake for 15-18 minutes, depending on thickness, or until salmon flakes easily with a fork.
- Broil for caramelization (optional): Turn on the broiler for the last 2-3 minutes to caramelize the glaze slightly.
- Serve: Garnish with chopped green onions and sesame seeds. Serve warm with rice, quinoa, or steamed veggies.
Notes
- Grilled Version: Instead of baking, grill the salmon over medium heat for about 5 minutes per side.
- Extra Glaze: Simmer the remaining marinade in a saucepan for 5 minutes until slightly thickened. Drizzle over the salmon before serving.
- Spicy Kick: Add sriracha or extra red pepper flakes for more heat.
- Vegetable Add-Ins: Bake with bell peppers, asparagus, or zucchini for a one-pan meal.