Honey Pineapple Glazed Salmon (Printable)
Tender baked salmon with a sweet, tangy honey-pineapple glaze. Tropical flavors in every bite, ready in just 30 minutes.
# What You’ll Need:
→ For the Salmon
01 - 4 salmon fillets (about 5 oz each), skin on
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ For the Honey Pineapple Glaze
04 - 1/2 cup pineapple juice
05 - 1/4 cup honey
06 - 2 tablespoons soy sauce (use gluten-free if needed)
07 - 1 tablespoon freshly grated ginger
08 - 1 tablespoon rice vinegar or apple cider vinegar
09 - 2 garlic cloves, minced
10 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
→ For Garnish
11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - 1/2 cup fresh pineapple, finely diced
13 - Lime wedges, for serving
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - Season the salmon fillets generously with salt and freshly ground black pepper. Place them skin-side down on the prepared baking tray.
03 - In a small saucepan, combine the pineapple juice, honey, soy sauce, freshly grated ginger, vinegar, and minced garlic. Bring the mixture to a simmer over medium heat, stirring occasionally.
04 - Once the mixture is simmering, stir in the cornstarch slurry. Continue to cook, stirring constantly, until the glaze thickens and coats the back of a spoon, about 2 to 3 minutes. Remove from heat.
05 - Brush half of the honey pineapple glaze generously over the salmon fillets, reserving the remaining glaze for finishing.
06 - Bake the salmon in the preheated oven for 10 to 12 minutes, or until it is just cooked through and flakes easily with a fork.
07 - Remove the salmon from the oven and brush with the remaining glaze. Garnish with chopped fresh cilantro and finely diced pineapple.
08 - Serve immediately alongside lime wedges. Pairs beautifully with steamed rice or coconut rice and sautéed greens.
# Expert Tips:
01 -
- The glaze thickens into a sticky lacquer that makes you want to lick the baking tray clean.
- It comes together faster than delivery and costs a fraction of what youd pay at a seafood spot.
02 -
- Do not skip the cornstarch slurry because without it the glaze stays watery and slides right off the fish.
- Watch the salmon closely after the ten minute mark because overcooked salmon turns dry and chalky in seconds.
03 -
- Pat the salmon completely dry before seasoning because moisture is the enemy of a good glaze adherence.
- Let the glaze cool for a minute before the second brushing because it thickens further as it sits and clings even better.