Pineapple Glazed Salmon Fillets

The first time I made pineapple glazed salmon, it was entirely by accident. I had planned a simple dinner but found an aging pineapple in the fridge and a jar of leftover juice from morning smoothies. Something about the sweet tropical fruit against rich, oily salmon felt right. That spontaneous experiment has since become my go-to when I want something that feels special but requires minimal effort.

I served this at a small dinner party last summer when friends dropped by unexpectedly. The way the glaze caught the light, shimmering and sticky, made the kitchen smell like a vacation. Everyone went quiet for that first bite. There is something deeply satisfying about watching people discover a combination they never thought to try.

Ingredients

• 4 salmon fillets: I prefer skin-on for that crispy texture, but skinless works beautifully too and absorbs more glaze
• 1 tbsp olive oil: Just enough to help the seasoning stick and keep everything from sticking to the pan
• Salt and black pepper: The simple foundation that lets all those tropical flavors shine
• 1 cup pineapple juice: Fresh pressed if you can manage it, but good quality bottled juice works wonderfully
• 2 tbsp soy sauce: That essential umami note that grounds all the sweetness and gives everything depth
• 2 tbsp honey or maple syrup: Honey creates a thicker glaze while maple adds a lovely woodsy undertone
• 1 tbsp rice vinegar: Apple cider vinegar is a perfectly fine substitute if that is what you have on hand
• 2 cloves garlic: Mince them finely so they disperse evenly throughout the glaze without any harsh bites
• 1 tsp fresh ginger: Fresh is absolutely worth it here, adding that bright, spicy warmth that ginger does so well
• 1 tsp cornstarch mixed with 1 tbsp water: This simple slurry transforms thin juice into a glossy, coatable glaze
• Fresh cilantro or parsley: The herbaceous pop of freshness cuts right through the sweet and salty
• Chopped scallions: Their mild onion flavor adds a lovely layer without overwhelming the delicate salmon
• Fresh pineapple: Small diced pieces scattered on top add bursts of fresh sweetness and crunch

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper for the easiest cleanup imaginable

Prep the salmon:

Pat those fillets thoroughly dry with paper towels, rub with olive oil, and season generously with salt and pepper on both sides

Build the glaze:

Combine pineapple juice, soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan over medium heat and let it come to a gentle simmer

Thicken it up:

Stir in your cornstarch slurry and cook for just 1 to 2 minutes more until the glaze coats the back of a spoon beautifully

First glaze:

Brush half of that gorgeous sticky glaze over the salmon fillets, making sure every inch gets some attention

Bake to perfection:

Slide the salmon into the oven for 10 to 12 minutes until just cooked through and starting to flake at the edges

Final coat:

Remove from the oven and immediately brush with the remaining glaze while everything is still hot and ready to receive it

Finish with flair:

Scatter fresh cilantro, scallions, and diced pineapple over the top and serve while the glaze is still wonderfully sticky

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My husband still talks about the night I made this for his birthday dinner. He had requested something special but not too heavy after a long week. The way the sweet and salty flavors played together made him pause mid-bite. Sometimes the most memorable meals are the ones that feel effortless to prepare but linger in your mind long after the plates are cleared.

Making It Your Own

I love that this recipe adapts so easily to whatever mood you are in. Some days I add chili flakes to the glaze for heat that sneaks up on you. Other times I swap maple syrup for honey to give it a deeper, more autumnal flavor profile. The beauty is in how the core technique remains the same while small tweaks create entirely different experiences.

Serving Ideas

Coconut rice has become my favorite pairing, its creaminess balancing the tangy glaze perfectly. But this salmon also shines alongside simply roasted vegetables or even over a bed of greens. Once I served it with plain steamed rice and a quick cucumber salad, and that fresh contrast was exactly right. The key is keeping sides simple enough to let the salmon remain the star.

Grilling Option

When summer hits and the grill is calling, this salmon transforms beautifully over an open flame. Brush the fillets and grill over medium heat for 4 to 5 minutes per side, glazing as you go. The slight char that develops adds another layer of flavor that works surprisingly well with the tropical sweetness.

• Oil your grill grates well before starting to prevent sticking
• Keep the glaze warm on the side so it flows easily over the fish
• Watch for flareups from the honey in the glaze and move salmon to a cooler zone if needed

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There is something about the combination of sweet pineapple and rich salmon that just works. Hope it becomes as loved in your kitchen as it has in mine.

Recipe Questions & Answers

→ What type of salmon is best for this dish?

Fresh, skin-on or skinless salmon fillets about 150g each work well to absorb the glaze while staying tender.

→ Can I make the glaze spicier?

Yes, adding chili flakes or a dash of sriracha to the glaze adds a pleasant spicy kick.

→ How do I know when the salmon is cooked properly?

The salmon should be flaky and opaque throughout. Baking for 10-12 minutes at 200°C usually achieves this.

→ Are there alternative cooking methods besides baking?

Grilling the salmon with repeated glaze brushing for 4-5 minutes per side creates a delicious charred flavor.

→ What sides pair well with this dish?

Steamed rice, coconut rice, or roasted vegetables complement the tropical flavors nicely.