Pineapple Glazed Salmon Fillets (Printable Version)

Salmon fillets brushed with a tangy pineapple glaze, oven-roasted to juicy perfection for a vibrant meal.

# Ingredient List:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Pineapple Glaze

02 - 1 cup pineapple juice (preferably unsweetened)
03 - 1/4 cup low-sodium soy sauce
04 - 2 tablespoons honey or brown sugar
05 - 1 tablespoon rice vinegar or apple cider vinegar
06 - 2 teaspoons fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Garnish

09 - 2 tablespoons fresh cilantro or parsley, chopped
10 - 1/4 cup fresh pineapple, diced

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a small saucepan, combine pineapple juice, soy sauce, honey, vinegar, ginger, and garlic. Bring to a simmer over medium heat.
03 - Stir in cornstarch slurry. Simmer for 2–3 minutes, stirring frequently, until the glaze thickens. Remove from heat.
04 - Place salmon fillets on the prepared baking sheet. Reserve 2 tablespoons of glaze for serving, then brush the remaining glaze generously over the fillets.
05 - Roast in the oven for 12–15 minutes, or until salmon is just cooked through and flakes easily with a fork.
06 - Remove from oven. Brush with the reserved glaze. Garnish with fresh cilantro or parsley and diced pineapple if desired.
07 - Serve immediately with rice, quinoa, or steamed vegetables.

# Tips from hearthlykitchen:

01 -
  • The glaze reduces into something that clings to the salmon instead of sliding off into oblivion.
  • Your kitchen will smell like a beachside grill without requiring a passport or proper outdoor space.
02 -
  • The glaze goes from perfect to burnt in roughly ninety seconds during reduction, so stay nearby and trust your eyes over the timer.
  • Salmon continues cooking after removal from heat; pulling it slightly early prevents the dreaded dry flakiness.
03 -
  • Pat salmon completely dry before glazing; moisture is the enemy of caramelization.
  • Let the glazed salmon rest two minutes after roasting so juices redistribute instead of flooding the plate.

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