Pineapple Glazed Salmon Fillets (Printable)
Tender salmon fillets with tangy pineapple glaze on steamed rice, creating a vibrant tropical flavor.
# What You'll Need:
→ Salmon and Glaze
01 - 4 salmon fillets (about 5.3 oz each), skin on or off as preferred
02 - 1 cup (240 ml) pineapple juice
03 - 2 tbsp soy sauce (use low-sodium if preferred)
04 - 2 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar or white wine vinegar
06 - 2 tsp fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
09 - 1 tbsp vegetable oil
10 - Salt and black pepper, to taste
→ Rice
11 - 1½ cups (300 g) jasmine or basmati rice
12 - 3 cups (720 ml) water
13 - ½ tsp salt
→ Garnishes (optional)
14 - 2 tbsp fresh cilantro or parsley, chopped
15 - 2 tbsp green onions, sliced
16 - ½ cup fresh pineapple, diced
17 - Lime wedges
# How To Make It:
01 - Rinse the rice under cold running water until the water runs clear. Combine rice, water, and ½ tsp salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 12–15 minutes until rice is tender and water absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - While the rice cooks, make the pineapple glaze: In a small saucepan, combine pineapple juice, soy sauce, honey, vinegar, ginger, and garlic. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring, 2–3 minutes until thickened. Remove from heat and set aside.
03 - Pat the salmon fillets dry and season both sides with salt and pepper.
04 - Heat the oil in a large nonstick skillet over medium-high heat. Add salmon fillets, skin side down if applicable. Sear for 3–4 minutes, then flip and cook another 2–3 minutes, or until salmon is just cooked through.
05 - Reduce heat to medium-low. Brush or spoon pineapple glaze generously over the top of each fillet. Cook for 1–2 minutes more, allowing the glaze to caramelize slightly.
06 - Serve salmon fillets over the steamed rice. Spoon extra glaze on top and garnish with cilantro, green onions, diced pineapple, and lime wedges if desired.
# Tips from dashanddishes:
01 -
- The sweet and tangy glaze caramelizes into this gorgeous sticky coating that makes restaurant quality salmon feel totally doable on a Tuesday night
- Everything comes together in under 35 minutes but tastes like you spent way more effort on it than you actually did
02 -
- The glaze thickens quickly once you add the cornstarch so keep stirring or you will end up with little lumps
- Do not overcook the salmon after adding the glaze because the high sugar content makes it go from caramelized to burned really fast
03 -
- Marinate the salmon for 15 to 30 minutes in some pineapple juice soy sauce and ginger before cooking for even deeper flavor
- Use tamari instead of soy sauce to make this completely gluten free without sacrificing any of that savory umami punch