Pineapple Glazed Salmon
This Pineapple Glazed Salmon is bright, sweet, and lightly savory with a glossy glaze that clings to tender salmon fillets, perfect for quick weeknight dinners.
Ingredients
For the Salmon
- 4 pieces salmon fillets, approximately 6 ounces each Firm, skin-on or skinless
- 1 tablespoon olive oil Any neutral oil like avocado or canola is fine.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Glaze
- 1 cup fresh or canned pineapple, diced and well drained Fresh gives better texture, but canned works fine if well drained.
- 1/4 cup packed light brown sugar Use coconut sugar for a lower glycemic index.
- 2 tablespoons soy sauce Use low-sodium or tamari for gluten-free.
- 1 tablespoon rice vinegar Apple cider vinegar is a workable swap.
- 1 teaspoon minced garlic
- 1/2 teaspoon grated fresh ginger Optional, adds a fresh lift.
To Serve
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the salmon fillets without overcrowding.
- In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger (if using) to make a smooth glaze. Stir in the diced pineapple so it’s coated.
- Pat the salmon fillets thoroughly dry with paper towels. Rub each fillet with olive oil, then season each with salt and black pepper.
- Place the seasoned salmon fillets skin-side down (if skin is on) or flat into your prepared baking dish. Spoon about two-thirds of the pineapple glaze mixture evenly over each fillet. Scatter the remaining diced pineapple around the salmon.
Cooking
- Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily with a fork. Optionally, broil for 1 to 2 minutes for a caramelized finish.
- Remove from the oven and let the salmon rest in the baking dish for 5 minutes before serving.
Notes
Make-ahead prep: Mix the glaze and dice the pineapple up to 24 hours ahead. Refrigerate until needed. Store cooked salmon in an airtight container for up to 3 days.