Honey Pineapple Glazed Salmon (Print Version)
Salmon fillets baked in a sweet, tangy honey pineapple glaze for a quick weeknight dinner.
# What You Need:
→ Salmon
01 - 4 salmon fillets (about 5–6 oz each), skin on or off as preferred
→ Honey Pineapple Glaze
02 - 1/2 cup pineapple juice (fresh or canned, unsweetened)
03 - 1/4 cup honey
04 - 2 tbsp soy sauce (use gluten-free if needed)
05 - 1 tbsp rice vinegar or apple cider vinegar
06 - 1 tbsp olive oil
07 - 2 garlic cloves, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tbsp cornstarch (optional, for thickening)
10 - 2 tbsp water (only if thickening)
→ Garnish
11 - 2 tbsp fresh pineapple, finely diced
12 - 2 tbsp fresh cilantro or green onion, chopped
13 - Fresh lime wedges (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly coat with oil.
02 - In a small saucepan, combine pineapple juice, honey, soy sauce, vinegar, olive oil, garlic, and ginger. Bring to a simmer over medium heat, stirring frequently. Simmer for 3–4 minutes.
03 - For a thicker glaze, dissolve cornstarch in 2 tbsp water, stir into the saucepan, and simmer 1–2 minutes until thickened.
04 - Pat the salmon fillets dry and place on the prepared baking tray. Season lightly with salt and pepper.
05 - Brush half of the glaze evenly over the salmon fillets. Reserve the remaining glaze for basting.
06 - Bake for 12–15 minutes until salmon flakes easily with a fork, brushing with the remaining glaze halfway through cooking.
07 - Remove from oven and garnish with diced pineapple and cilantro or green onion. Serve with lime wedges if desired.
# Expert Tips:
01 -
- The glaze does double duty as a marinade and a finishing sauce, so every bite packs that fruity, savory punch without extra work.
- It looks fancy enough for guests but honestly comes together faster than delivery.
02 -
- Do not skip patting the salmon dry because wet fish means the glaze slides right off instead of sticking.
- If you want to grill instead of bake, go skin side down over medium heat and baste as it cooks for equally delicious results.
03 -
- Let the glaze cool slightly before brushing it on because it spreads more evenly and you are less likely to burn your fingers.
- Pull the salmon from the oven when it still looks slightly underdone in the center because carryover heat finishes the job perfectly.