Honey Pineapple Glazed Salmon (Printable Version)
Baked salmon fillets with a sweet, tangy honey pineapple glaze for an easy weeknight dinner.
# What You'll 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 tablespoons soy sauce (use gluten-free if needed)
05 - 1 tablespoon rice vinegar or apple cider vinegar
06 - 1 tablespoon olive oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 tablespoon cornstarch (optional, for thickening)
10 - 2 tablespoons water (only if thickening)
→ Garnish
11 - 2 tablespoons fresh pineapple, finely diced
12 - 2 tablespoons fresh cilantro or green onion, chopped
13 - Fresh lime wedges (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it 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. Let simmer for 3–4 minutes to allow the flavors to meld.
03 - For a thicker glaze, dissolve cornstarch in 2 tablespoons of water, stir the slurry into the saucepan, and continue simmering for 1–2 minutes until the mixture thickens to a glossy consistency.
04 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking tray. Season lightly with salt and pepper.
05 - Brush half of the prepared glaze evenly over the salmon fillets. Set aside the remaining glaze for basting during baking.
06 - Bake the salmon for 12–15 minutes, until it flakes easily with a fork. Halfway through the cooking time, brush the fillets with the reserved glaze for an even, caramelized coating.
07 - Remove the salmon from the oven. Top with finely diced fresh pineapple and chopped cilantro or green onion. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The glaze walks a perfect line between sweet and savory, making it the kind of dish that disappears before everyone finishes their first helping.
- It comes together fast enough for a weeknight but looks like you spent twice as long as you actually did.
02 -
- Dry your salmon thoroughly before glazing or the coating will slide right off and pool uselessly on the tray.
- Watch the glaze closely while it simmers because honey goes from perfectly caramelized to burnt in what feels like seconds.
03 -
- Let the glazed salmon rest for two minutes out of the oven before serving so the juices redistribute instead of running out onto the plate.
- A silicone basting brush holds onto more glaze than a bristle one and spreads it more evenly across the fish.