Pineapple Glazed Salmon Fillets (Printable)
Tender salmon fillets oven-roasted with a sweet, tangy pineapple glaze and fresh herbs.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Pineapple Glaze
02 - 1 cup pineapple juice, preferably unsweetened
03 - 1/4 cup low-sodium soy sauce
04 - 2 tablespoons honey or brown sugar
05 - 1 tablespoon rice vinegar or apple cider vinegar
06 - 2 teaspoons fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Garnish
09 - 2 tablespoons fresh cilantro or parsley, chopped
10 - 1/4 cup fresh pineapple, diced
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a small saucepan, combine pineapple juice, soy sauce, honey, vinegar, ginger, and garlic. Bring to a simmer over medium heat.
03 - Stir in cornstarch slurry. Simmer for 2–3 minutes, stirring frequently, until the glaze thickens. Remove from heat.
04 - Place salmon fillets on the prepared baking sheet. Reserve 2 tablespoons of glaze for serving, then brush the remaining glaze generously over the fillets.
05 - Roast in the oven for 12–15 minutes, or until salmon is just cooked through and flakes easily with a fork.
06 - Remove from oven. Brush with the reserved glaze. Garnish with fresh cilantro or parsley and diced pineapple if desired.
07 - Serve immediately with rice, quinoa, or steamed vegetables.
# Tips from dashanddishes:
01 -
- The glaze does the heavy lifting while you pour yourself something cold.
- Leftovers become tomorrow's lunch that coworkers will envy.
02 -
- The glaze goes from perfect to burnt in about thirty seconds of inattention.
- Cold salmon straight from the fridge will need extra cooking time and the glaze will seize instead of melting.
03 -
- Pat the salmon completely dry before glazing or the glaze will pool and burn before adhering.
- Let the fish rest for three minutes after roasting, the juices redistribute and the glaze sets to a lacquer.