Pineapple Glazed Salmon Fillets (Printable)

Tender salmon brushed with a tropical pineapple glaze and oven-baked for a flavorful meal.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin on or off as preferred
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Pineapple Glaze

04 - 1/2 cup pineapple juice
05 - 1/4 cup soy sauce (use tamari for gluten-free)
06 - 2 tablespoons honey or maple syrup
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon grated fresh ginger
10 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Garnish

11 - 1/2 cup fresh pineapple, finely diced
12 - 2 tablespoons chopped fresh cilantro or green onion
13 - 1 tablespoon toasted sesame seeds (optional)

# How To Cook:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and season both sides with salt and black pepper. Arrange fillets skin-side down on the prepared baking sheet.
03 - In a small saucepan, combine pineapple juice, soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally.
04 - Once simmering, stir in the cornstarch-water mixture. Continue to cook for 1–2 minutes, stirring, until the glaze thickens.
05 - Brush half of the glaze over the salmon fillets.
06 - Bake salmon for 12–15 minutes, depending on thickness, until just cooked through and flaky.
07 - Remove from oven and brush with remaining glaze. Top with diced pineapple, cilantro or green onion, and sesame seeds if desired.
08 - Serve immediately with steamed rice or vegetables.

# Expert Tips:

01 -
  • The glaze transforms ordinary salmon into something restaurant-worthy with minimal effort
  • That sweet and tangy combination makes everyone forget they're eating something healthy
  • You probably have most ingredients in your pantry right now
02 -
  • Dry your salmon thoroughly before seasoning or the glaze won't stick properly and you'll end up with watery puddles on your baking sheet
  • Watch the glaze like a hawk in the last few minutes of cooking because honey can go from perfect to burned surprisingly fast
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge about 20 minutes before you start cooking
  • Let your glazed salmon rest for a few minutes before serving so the juices redistribute and the glaze sets slightly

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