Can I use fresh pineapple?

Yes, fresh pineapple works great. Use 1 1/2 cups of 1-inch chunks. The key is to pat the pieces very dry with a paper towel before baking. Fresh fruit has more moisture, which can prevent good caramelization if it's wet. It will still taste delicious, but may be slightly less sweet than canned.

How do you know if salmon is fresh?

Look for firm, bright flesh that springs back when pressed. It should smell clean, like the ocean, not fishy or sour. The fillets should appear moist but not slimy. For this recipe, I buy center-cut fillets about 1-inch thick for even cooking in the oven.

Do I need to marinate the fish?

The 15-minute marinade is important. It seasons the salmon all the way through and helps the glaze (a mix of honey, soy sauce, and olive oil) adhere during baking. Skipping it can leave the fish bland. You don't need hours, just let it sit at room temperature while the oven preheats.

What kind of salmon works best?

Use four 6-ounce fillets, each about 1-inch thick at the center. This ensures even cooking. I prefer skin-on salmon for this method. The skin protects the bottom from drying out and gets nicely crisp under the broiler. Both Atlantic and Sockeye salmon work well here.

What sides pair with salmon?

Simple sides are best. Serve it over white or brown rice to soak up the extra glaze. For veggies, try roasted asparagus or broccoli. A quick salad with sliced cucumber and a drizzle of the leftover marinade adds a fresh, crunchy contrast that balances the sweet pineapple.

What's the healthiest way to eat salmon?

Baking is one of the healthiest methods, as it doesn't require extra fat. This recipe uses a moderate amount of honey and brown sugar balanced with savory elements. For a lighter version, you can reduce the brown sugar by half. The pineapple will still provide plenty of natural sweetness.

How much seasoning goes on the pineapple?

The pineapple doesn't need extra seasoning before baking. It cooks in the same dish, bathing in the savory soy sauce and garlic-infused juices from the salmon and marinade. During baking, those flavors concentrate and caramelize onto the fruit, making it perfectly seasoned.

Honey Pineapple Salmon: 54-Minute Easy Recipe with Glaze

Name: This Honey Pineapple Salmon Is My Go-To For a Fast, Impressive Dinner
Prep time: 42 min
Cook time: 12 min
Total time: 54 min
Cuisine: American
Ingredients: 1/4 cup honey (85g); 3 tablespoons soy sauce (45ml); 2 tablespoons olive oil (30ml); 2 tablespoons packed brown sugar (30g); 2 garlic cloves, minced; 4 salmon fillets, 6 ounces each (about 170g); 1 1/2 cups pineapple chunks (fresh or canned, drained); Salt and black pepper, for seasoning

Description

Baked salmon fillets with a sweet and savory honey-soy glaze and caramelized pineapple. The olive oil in the glaze helps it cling to the fish, keeping it moist and flavorful. Ready in under an hour with minimal hands-on work.

Ingredients

Scale

For the glaze and marinade:

1/4 cup honey (85g)

3 tablespoons soy sauce (45ml)

2 tablespoons olive oil (30ml)

2 tablespoons packed brown sugar (30g)

2 garlic cloves, minced

For the salmon and pineapple:

4 salmon fillets, 6 ounces each (about 170g)

1 1/2 cups pineapple chunks (fresh or canned, drained)

Salt and black pepper, for seasoning

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Instructions

1. Whisk the honey, soy sauce, olive oil, brown sugar, and minced garlic in a medium bowl until smooth.

2. Place salmon fillets in a shallow dish. Pour about two-thirds of the glaze over them, turning to coat. Set aside the remaining glaze. Let salmon marinate at room temperature for 15 minutes.

3. Preheat oven to 425°F (220°C). Line a 9×13-inch baking dish with foil.

4. Place the marinated salmon fillets in the dish and scatter pineapple chunks around them.

5. Bake for 10-12 minutes, until salmon flakes easily with a fork and the thickest part reaches 135°F (57°C).

6. For extra caramelization, move an oven rack about 6 inches from the broiler and turn broiler to high. Brush reserved glaze over salmon and pineapple. Broil for 1-2 minutes, watching constantly, until pineapple edges are golden brown and glaze is bubbling.

7. Let rest for 5 minutes before serving.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Pat salmon fillets very dry before marinating to ensure the glaze sticks and caramelizes properly.

The olive oil emulsifies the glaze, making it cling to the salmon instead of sliding off.

Err on the side of undercooking; salmon continues to cook from residual heat after removal from the oven.

Prep Time: 27 min
Rest Time: 15 min
Cook Time: 12 min
Category: Dinner, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 fillet with pineapple
Calories: 397 kcal
Sugar: 32 g
Sodium: 745 mg
Fat: 17 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 75 mg