Ingredients
- 4 salmon fillets (4–6 oz each)
- 1 cup pineapple chunks (fresh or canned, drained)
- ¼ cup pineapple juice (from the can or fresh)
- 2 tbsp soy sauce (or low-sodium)
- 2 tbsp honey or brown sugar
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp grated ginger (optional but great)
- ½ tsp black pepper
- ¼ tsp salt (optional—soy sauce already salty)
- Optional garnish: green onions, sesame seeds, lime wedges
Prep
- Preheat oven to 400°F (200°C).
- Line a baking dish with foil or parchment.
- Place salmon fillets skin-side down in the dish.
Sauce
In a small bowl, whisk together:
- pineapple juice
- soy sauce
- honey or brown sugar
- olive oil
- garlic
- ginger
- pepper
Assemble
- Spoon sauce over salmon.
- Scatter pineapple chunks on and around the fish.
- Lightly brush salmon so it’s well coated.
Bake
- Bake uncovered for 14–18 minutes, depending on thickness
- Salmon should flake easily and look opaque
Optional: Broil for 1–2 minutes at the end for caramelized edges.
Serve With
- Rice or coconut rice
- Roasted veggies
- Steamed broccoli
- Quinoa or noodles
Q & A
Q: Can I use canned pineapple?
A: Yes! Just drain it well. Pineapple in juice (not syrup) is best.
Q: How do I know salmon is done?
A:
- Flakes easily with a fork
- Internal temp ~145°F / 63°C
- Center looks opaque, not raw
Q: Can I make it spicier?
A: Add:
- ½ tsp chili flakes
- or 1 tsp sriracha to the sauce
Q: Can I prep this ahead?
A: Yes. Marinate salmon up to 30 minutes in the fridge (not longer—pineapple is acidic).
Q: Can I use frozen salmon?
A: Yes—fully thaw and pat dry first.
Q: Can I cook this in a pan instead?
A: Yep. Sear salmon 3–4 min per side, then add sauce + pineapple and simmer briefly.
