Pineapple Glazed Salmon Fillets

The first time I made this pineapple glazed salmon, my kitchen smelled like a tropical vacation. I had randomly picked up a can of pineapple juice at the grocery store and decided to experiment. My husband walked in from work and immediately asked what restaurant I had ordered from. That unexpected success story has made this recipe a regular in our dinner rotation ever since.

I served this dish at a small dinner party last summer when my friend Sarah was visiting from out of town. She was so convinced Id spent hours preparing it that she didnt believe me when I explained how simple it actually was. We sat on the back patio as the sun went down, and the combination of fresh cilantro, zesty lime, and that sticky sweet glaze turned a regular Tuesday into something memorable.

Ingredients

• 4 salmon fillets: Skin-on helps keep the fish moist during baking, but skinless works perfectly fine too
• 1 cup pineapple juice: The base of our glaze, providing natural sweetness and tropical acidity
• 2 tbsp soy sauce: Adds necessary depth and umami to balance all that sweetness
• 2 tbsp honey: Helps the glaze cling to the salmon and promotes beautiful caramelization
• 2 tbsp brown sugar: Creates that gorgeous glossy finish we are looking for
• 1 tbsp rice vinegar: Cuts through the sweetness and adds a subtle brightness
• 2 cloves garlic, minced: Fresh garlic makes all the difference in the flavor profile
• 1 tsp fresh ginger, grated: Brings warmth and complements the pineapple perfectly
• 1 tsp cornstarch: Optional but worth it if you prefer a thicker, more clinging glaze
• Salt and black pepper: Keep it light since the glaze already packs plenty of flavor
• 1 tbsp olive oil: Helps prevent sticking and promotes even browning
• 1 1/2 cups jasmine rice: Its floral aroma and slightly sticky texture pair beautifully with the fish
• Fresh cilantro or parsley: Adds a pop of color and fresh contrast to the rich glaze
• 2 green onions: Their mild onion flavor bridges the gap between sweet and savory
• 1 lime: A squeeze of fresh lime right before serving brightens the entire dish

Instructions

Preheat your oven to 400F and line a baking sheet:

Parchment paper makes cleanup effortless and prevents the glaze from sticking to the pan

Simmer the glaze ingredients:

Combine pineapple juice, soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger in a small saucepan

Reduce until slightly thickened:

Let it bubble gently for 6 to 8 minutes, stirring occasionally to prevent burning

Optional thickening step:

Whisk cornstarch with water to make a smooth slurry, then stir into the simmering glaze

Cook for 1 to 2 more minutes:

The mixture should become glossy and coat the back of a spoon, then remove from heat

Prepare the salmon fillets:

Pat them thoroughly dry with paper towels and season lightly with salt and pepper

Brush with the glaze:

Arrange salmon on the prepared baking sheet and generously coat each piece with the pineapple mixture

Bake until perfectly cooked:

10 to 12 minutes should do it, or until the fish flakes easily when tested with a fork

Add the caramelized finish:

Switch to broil for 1 to 2 minutes to achieve that gorgeous sticky, caramelized top

Cook the jasmine rice while salmon bakes:

Rinse until water runs clear, then combine with water and salt in a saucepan

Simmer covered:

Bring to a boil, reduce to low, and cook for 12 to 15 minutes until tender

Let it rest:

Keep covered for 5 minutes off the heat, then fluff gently with a fork

Plate it up:

Serve salmon over the fluffy rice with extra glaze spooned over the top

Add the finishing touches:

Sprinkle with fresh herbs, diced pineapple, green onions, and serve with lime wedges

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This recipe has become my go-to when I want to make someone feel special without spending all day in the kitchen. There is something about the combination of tender salmon and that sweet, sticky glaze that makes people pause and really savor each bite. It is the kind of meal that turns a random Tuesday into a small celebration.

Making It Your Own

I love adding red pepper flakes to the glaze when I am craving a little heat. The contrast between the sweet pineapple and the spicy kick creates such a delicious complexity. Sometimes I also add a splash of sesame oil right at the end for a nutty finish that deepens all the flavors.

Perfect Rice Every Time

Rinsing jasmine rice until the water runs clear is absolutely worth the extra minute of effort. This simple step removes excess starch and prevents the rice from becoming gummy. I also learned that letting the rice rest off the heat for those 5 minutes makes a huge difference in the final texture.

Serving Suggestions

Roasted broccoli with a drizzle of sesame oil pairs beautifully with this dish. Steamed bok choy with garlic would also complement the Asian-inspired flavors nicely. A simple cucumber salad with rice vinegar helps cut through the richness of the glaze.

• Pair with a crisp Sauvignon Blanc or light citrusy beer
• Leftovers (if you have any) reheat beautifully for lunch the next day
• The glaze also works wonderfully on grilled chicken or roasted pork tenderloin

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I hope this recipe brings as much joy to your table as it has to mine. Sometimes the simplest dishes create the most lasting memories.

Recipe Questions & Answers

→ How do I make the pineapple glaze thicker?

Mix cornstarch with water to create a slurry, then whisk it into the glaze and simmer for 1–2 minutes until glossy and thickened.

→ Can I substitute the salmon with other fish?

Yes, steelhead trout or cod fillets make excellent alternatives with similar cooking times.

→ How can I add a spicy kick to this dish?

Add 1/2 teaspoon of chili flakes or a dash of sriracha to the pineapple glaze before baking.

→ What is the best way to cook jasmine rice for this dish?

Rinse the rice until water runs clear, then simmer with water and salt, covered, for 12–15 minutes until tender. Let it rest covered for 5 minutes before fluffing.

→ Is this dish suitable for gluten-free diets?

Use tamari instead of regular soy sauce to keep it gluten-free, and verify all ingredient labels for allergens.