Honey Pineapple Glazed Salmon (Print View)
Oven-baked salmon with a sweet honey pineapple glaze, ready in 35 minutes for a crowd-pleasing 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 - ½ cup pineapple juice (fresh or canned, unsweetened)
03 - ¼ 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 using cornstarch)
→ Garnish
11 - 2 tbsp fresh pineapple, finely diced
12 - 2 tbsp fresh cilantro or green onion, chopped
13 - Fresh lime wedges (optional)
# How-To Steps:
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 salmon fillets dry with paper towels 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 Hints:
01 -
- The glaze walks a perfect line between sticky sweet and tangy sharp so every bite feels balanced.
- It looks like something from a restaurant menu but comes together with pantry staples in under forty minutes.
02 -
- Drying the salmon thoroughly before glazing is the difference between a crisp caramelized edge and a steamed soggy one.
- Do not walk away from the glaze while it simmers because honey burns quickly and goes from golden to bitter in seconds.
03 -
- Let the glaze cool for a couple of minutes before brushing it on because it thickens as it sits and clings much better to the fish.
- Save a small spoonful of uncooked glaze to drizzle over the finished plate for that fresh just sauced look.