Pineapple Glazed Salmon Fillets (Printable Version)

Tender salmon fillets coated in a sweet and tangy pineapple glaze, baked to perfection.

# Ingredient List:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste

→ Pineapple Glaze

04 - 1 cup pineapple juice
05 - 2 tablespoons soy sauce (use tamari for gluten-free)
06 - 2 tablespoons honey or maple syrup
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Garnish

11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - 2 tablespoons finely chopped scallions
13 - 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 - Pat the salmon fillets dry with paper towels. Rub with olive oil and season both sides with salt and pepper. Place on the prepared baking sheet.
03 - In a small saucepan over medium heat, combine pineapple juice, soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer and cook for 3-4 minutes.
04 - Stir in the cornstarch slurry and cook for 1-2 more minutes until the glaze thickens. Remove from heat.
05 - Brush half of the glaze over the salmon fillets.
06 - Bake the salmon for 10-12 minutes, or until just cooked through and flaky.
07 - Remove from the oven and brush with the remaining glaze. Garnish with fresh cilantro, scallions, and pineapple, if desired. Serve immediately.

# Tips from hearthlykitchen:

01 -
  • The glaze comes together in minutes but tastes like you spent hours balancing flavors
  • Baked salmon stays incredibly moist while developing those gorgeous caramelized edges
  • Something about pineapple and salmon together just works, like they were always meant to meet
02 -
  • The glaze thickens quickly once you add the cornstarch, so keep a close eye and remove from heat as soon as it coats a spoon
  • Overcooking the salmon dries it out completely, so pull it when it is just barely opaque in the center
03 -
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before starting
  • The glaze can be made a day ahead and stored in the refrigerator, then gently reheated before using

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