Baked Pineapple Salmon

Baked Pineapple Salmon is a vibrant and flavorful dish that brings together the rich, buttery texture of salmon with the tropical sweetness of pineapple and a bold, savory glaze. This recipe is perfect for anyone looking to make a simple yet impressive seafood dish that doesn’t require hours in the kitchen. The sweet chili sauce, hoisin, and citrus juices create a glaze that caramelizes beautifully as it bakes, while the pineapple slices infuse the fish with natural sweetness and moisture. It’s the ideal balance of sweet, salty, tangy, and spicy in every bite.

This dish is great for both weeknight meals and special occasions, thanks to its beautiful presentation and crowd-pleasing flavor profile. You only need one pan and a few basic ingredients, most of which you probably already have in your pantry. The addition of garlic and cilantro gives it a fresh finish, and the lime slices on the side brighten the whole dish even more. If you’re looking for a meal that feels fancy but is actually very low-effort, this baked pineapple salmon should be at the top of your list. It’s flavorful, healthy, and satisfying—perfect for seafood lovers and those wanting to change up their dinner routine.

Why You’ll Love This Recipe

1. One-Pan Simplicity – Everything bakes in one dish, making prep and cleanup easy.
2. Tropical Flavor – Pineapple, lime, and sweet chili sauce bring a unique, sweet-savory taste.
3. Healthy and Satisfying – High in protein and omega-3s without feeling heavy.
4. Beautiful Presentation – A stunning centerpiece with golden pineapple and glistening salmon.
5. Versatile for Any Occasion – Great for weeknight meals or entertaining guests.

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Ingredients

• Side of salmon
• Salt and pepper
• Pineapple slices
• Pineapple juice
• Sweet chili sauce
• Unsalted butter
• Hoisin sauce
• Fresh lemon juice
• Garlic cloves
• Fresh cilantro
• Lime slices

Variations

Spicy Pineapple Salmon

Add a teaspoon of red pepper flakes or a splash of sriracha to the glaze for extra heat.

Teriyaki Style

Replace hoisin sauce with teriyaki sauce for a more traditional Asian-inspired flavor.

Honey Garlic Version

Substitute sweet chili sauce with honey and add extra minced garlic for a honey-garlic pineapple salmon.

Tropical Citrus Twist

Add orange juice or zest along with lemon juice to enhance the citrus notes.

Foil Packet Option

Wrap the salmon and glaze in foil and bake or grill for a mess-free cooking method and extra moisture.

How to Make the Recipe

Step 1

Preheat your oven to 375°F (190°C). Line a large baking sheet or dish with parchment paper or foil.

Step 2

Place the side of salmon skin-side down on the prepared baking sheet. Season generously with salt and pepper.

Step 3

In a small bowl, mix together the sweet chili sauce, melted butter, hoisin sauce, lemon juice, garlic, and reserved pineapple juice until well combined.

Step 4

Pour the sauce evenly over the salmon, using a spoon or brush to coat it thoroughly.

Step 5

Arrange pineapple slices on top of the salmon in a single layer, overlapping slightly if needed.

Step 6

Bake uncovered for 20–25 minutes, or until the salmon flakes easily with a fork and the glaze is bubbling.

Step 7

Remove from oven and sprinkle with fresh cilantro. Serve with lime slices on the side.

Tips for Making the Recipe

• Use fresh salmon if possible for the best texture and flavor.
• Don’t overbake—check for doneness at the 20-minute mark.
• Pat the salmon dry before seasoning to help the glaze stick.
• Let the salmon rest for a few minutes after baking to allow juices to redistribute.
• Use parchment or foil for easy cleanup and to prevent sticking.

How to Serve

Serve the baked pineapple salmon with steamed jasmine rice, coconut rice, or quinoa to soak up the flavorful glaze. Roasted or stir-fried vegetables like broccoli, bell peppers, or snow peas make great sides. You can also flake leftovers over a salad or turn them into fish tacos for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Freezing

Cool the salmon completely, then wrap tightly in foil or plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.

Reheating

Reheat in a 300°F (150°C) oven until warmed through, about 10–12 minutes. Avoid microwaving to preserve texture, but if needed, reheat in 30-second intervals at medium power.

FAQs

1. Can I use frozen salmon?

Yes, just thaw it completely and pat it dry before baking.

2. What kind of pineapple should I use?

Canned pineapple slices work best for ease, but fresh pineapple can also be used.

3. Is there a substitute for hoisin sauce?

You can use teriyaki sauce or a mix of soy sauce and a bit of brown sugar as a substitute.

4. Can I make this dish ahead of time?

Yes, you can prepare the glaze and marinate the salmon a few hours in advance. Bake just before serving.

5. How do I know when the salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

6. Can I grill the salmon instead of baking?

Yes, use a foil packet or grill pan to keep the fish intact and prevent glaze from burning.

7. What can I serve with pineapple salmon?

Serve with rice, grilled vegetables, or a tropical fruit salad for a balanced meal.

8. Can I use skinless salmon?

Yes, though the skin helps hold the fish together. If using skinless, handle it gently.

9. Can I make this dairy-free?

Yes, use a plant-based butter or omit it entirely; the sweet chili glaze still provides moisture.

10. How spicy is this dish?

It’s mildly sweet with a slight kick. You can adjust heat by adding chili flakes or hot sauce to taste.

Conclusion

Baked Pineapple Salmon is a deliciously simple dish that delivers bold flavor with minimal effort. It combines sweet and savory elements into a perfectly balanced meal that’s both satisfying and healthy. Whether you’re hosting a dinner party or just want to change up your weeknight menu, this salmon recipe is a sure hit. With its tender texture, vibrant glaze, and tropical finish, it’s a meal you’ll come back to again and again.

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