Description
This Honey Pineapple Salmon recipe features tender salmon fillets baked with a sweet and tangy pineapple glaze. The combination of honey, pineapple juice, soy sauce, and fresh ginger creates a vibrant tropical flavor that complements the rich salmon perfectly. Quick and easy to prepare, this dish is an ideal main course for a healthy dinner with a bright, fresh finish of cilantro.
Ingredients
Scale
Salmon
- 4 salmon fillets, about 6 ounces each
Sauce and Topping
- 1 cup pineapple chunks, fresh or canned, drained
- 1/4 cup pineapple juice
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lime juice
- 1/4 teaspoon black pepper
Garnish
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a baking dish to prevent sticking.
- Prepare Salmon: Place the salmon fillets skin-side down in the greased baking dish, making sure they are evenly spaced.
- Make Sauce: In a small bowl, whisk together pineapple juice, honey, soy sauce, olive oil, minced garlic, grated ginger, lime juice, and black pepper until well combined.
- Add Sauce and Pineapple: Spoon the sauce evenly over each salmon fillet, then scatter the drained pineapple chunks on top of the fillets.
- Bake: Bake the salmon uncovered in the preheated oven for 15 to 18 minutes, or until the salmon is opaque and flakes easily with a fork.
- Serve and Garnish: Remove from the oven and spoon any excess pan sauce over the salmon. Garnish with chopped fresh cilantro before serving.
Notes
- This salmon can also be cooked on the grill by making a foil packet and cooking over medium heat for the same time period.
- For a spicy twist, add a pinch of red pepper flakes to the sauce mixture before baking.
- Use fresh pineapple chunks for a more vibrant texture and natural sweetness, but canned works well drained.
- Ensure salmon is cooked to an internal temperature of 145°F for safe consumption.
