Pineapple Glazed Salmon (Printable Version)
Tender salmon fillets coated in a sweet-tangy pineapple glaze with soy, honey, and aromatic ginger.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Pineapple Glaze
04 - 1 cup pineapple juice (preferably 100% juice)
05 - 1/4 cup soy sauce (low-sodium preferred)
06 - 2 tablespoons honey
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
→ Garnishes (optional)
11 - Pineapple chunks, fresh or canned
12 - Sliced green onions
13 - Toasted sesame seeds
14 - Lime wedges
# How-To Steps:
01 - Preheat oven to 400°F or set grill to medium-high heat.
02 - Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon, skin-side down, for 2-3 minutes until golden. Flip and cook 1 minute more. Remove salmon to a plate.
04 - In the same skillet (or a small saucepan), combine pineapple juice, soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat.
05 - Stir in cornstarch slurry and cook, stirring constantly, until glaze thickens, about 1-2 minutes.
06 - Return salmon to skillet, spoon glaze generously over fillets. Transfer skillet to oven and bake for 6-8 minutes, or until salmon is just cooked through and flakes easily with a fork.
07 - Remove from oven. Serve salmon with extra glaze spooned over the top. Garnish with pineapple chunks, green onions, sesame seeds, and lime wedges as desired.
# Helpful Tips:
01 -
- The glaze comes together in minutes but tastes like something you'd order at a fancy restaurant
- Perfect for those nights when you want something impressive but only have 30 minutes to make it happen
02 -
- Overcooked salmon is a tragedy, pull it when there's still a hint of translucency in the center
- The glaze thickens fast once you add the cornstarch, so don't walk away from the stove
03 -
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before starting
- A meat thermometer is your friend here, 125°F is perfect for that buttery medium