Pineapple Glazed Salmon Fillets (Printable Version)

Salmon fillets baked with pineapple glaze, paired with fluffy jasmine rice and fresh herbs.

# Ingredient List:

→ Salmon and Glaze

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -

→ Rice

13 -
14 -
15 -

→ Garnish

16 -
17 -
18 -
19 -

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Combine pineapple juice, soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until slightly reduced.
03 - Mix cornstarch and water to make a slurry. Whisk into the sauce and simmer 1–2 minutes until glossy and thickened. Remove from heat.
04 - Pat salmon fillets dry with paper towels. Season both sides lightly with salt and pepper.
05 - Arrange salmon fillets on the prepared baking sheet. Brush generously with the pineapple glaze.
06 - Bake salmon for 10–12 minutes, or until opaque and flakes easily with a fork. For a caramelized top, broil for an additional 1–2 minutes.
07 - Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 12–15 minutes until tender. Let stand covered for 5 minutes, then fluff with a fork.
08 - Serve salmon fillets over a bed of jasmine rice. Spoon extra glaze on top. Garnish with cilantro or parsley, fresh pineapple, green onions, and lime wedges.

# Tips from hearthlykitchen:

01 -
  • The sweet and tangy glaze caramelizes beautifully, creating restaurant-quality results with minimal effort
  • Jasmine rice acts as the perfect canvas to soak up all those vibrant tropical flavors
  • Everything comes together in under 40 minutes, making it ideal for busy weeknights that still feel special
02 -
  • Watch the glaze carefully during the broiling step because the high sugar content means it can go from perfect to burned in seconds
  • Room temperature salmon cooks more evenly, so try to let the fillets sit out for 15 minutes before baking
  • The glaze can be made up to 3 days ahead and stored in the refrigerator, making dinner prep even faster
03 -
  • If you do not have fresh ginger, a quarter teaspoon of ground ginger works in a pinch
  • Reserve a little extra glaze to spoon over the rice because it soaks up all that flavor beautifully

Go Back