Description
This Baked Pineapple Salmon recipe offers a delightful blend of sweet and savory flavors with tender salmon fillets baked atop juicy pineapple slices and smothered in a luscious sweet chili and hoisin sauce. Ready in just 25 minutes, it’s a quick and flavorful dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Salmon and Pineapple
- 2½ pounds salmon side (skin-on or off)
- Salt and pepper, to taste
- 1 can pineapple slices, drained (reserve ¼ cup juice)
Sauce
- ½ cup sweet chili sauce
- ¼ cup unsalted butter, melted
- 4 tablespoons hoisin sauce
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 2 tablespoons fresh cilantro, roughly chopped
- Lime slices, for serving
Instructions
- Preheat the oven: Preheat your oven to 375 °F (190 °C) and prepare a baking sheet by lining it with foil and lightly greasing it to prevent sticking.
- Arrange pineapple slices: Lay the drained pineapple slices in a single, even layer on top of the prepared baking sheet foil, creating a flavorful base for the salmon.
- Season the salmon: Season the salmon side generously with salt and pepper, then place it on top of the pineapple slices, skin-side down if the skin is on.
- Prepare the sauce: In a bowl, whisk together the sweet chili sauce, melted butter, hoisin sauce, fresh lemon juice, minced garlic, and the reserved pineapple juice until the mixture is smooth and well combined.
- Apply the sauce: Pour the prepared sauce evenly over the salmon, ensuring it is fully coated for maximum flavor infusion during baking.
- Bake the salmon: Place the baking sheet in the preheated oven and bake for approximately 15 minutes, or until the salmon is almost cooked through and flakes easily with a fork.
- Broil for caramelization: Switch your oven to broil mode and cook the salmon for an additional 3 to 5 minutes, until the top is caramelized and slightly charred at the edges for added texture and taste.
- Garnish and serve: Remove from the oven and garnish with freshly chopped cilantro. Serve the baked pineapple salmon with lime slices to add a bright, citrusy finishing touch.
Notes
- If you prefer skin-on salmon, placing it skin-side down helps keep the fish moist and makes it easier to remove from the baking sheet.
- You can substitute fresh pineapple slices if canned are unavailable, but adjust the juice quantity accordingly.
- For added heat, sprinkle some chili flakes into the sauce before baking.
- Leftovers can be refrigerated for up to 2 days and are excellent served cold or reheated gently.
- Ensure not to overcook the salmon to maintain its tender texture and prevent dryness.
