Description
A sweet-savory baked salmon dish featuring tender fillets layered on pineapple slices and drizzled with a tangy, buttery sauce. Broiled at the end for a caramelized top, it’s perfect for an easy yet impressive weekday dinner.
Ingredients
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2½ pounds salmon side (skin-on or off)
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Salt and pepper, to taste
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1 can pineapple slices, drained (reserve ¼ cup juice)
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½ cup sweet chili sauce
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¼ cup unsalted butter, melted
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4 tablespoons hoisin sauce
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2 tablespoons fresh lemon juice
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3 garlic cloves, minced
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2 tablespoons fresh cilantro, roughly chopped
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Lime slices, for serving
Instructions
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Preheat oven to 375 °F (190 °C). Line a baking sheet with foil and lightly grease it.
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Arrange drained pineapple slices in a single layer on the foil.
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Season the salmon with salt and pepper, then place it on top of the pineapple (skin‑side down if skin-on).
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Whisk together sweet chili sauce, melted butter, hoisin, lemon juice, minced garlic, and reserved pineapple juice until smooth.
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Pour the sauce evenly over the salmon.
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Bake for about 15 minutes, or until the salmon is nearly cooked through and flakes easily with a fork.
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Switch oven to broil and cook for another 3–5 minutes, until the top is caramelized and slightly charred at the edges.
- Garnish with chopped cilantro and serve with lime slices.
Notes
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Broiling at the end adds a lovely caramelization—watch closely to prevent burning.
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Baking time can vary slightly based on salmon thickness; aim for internal temperature of 145 °F (63 °C).
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Using pineapple slices instead of crushed or chunked pineapple helps keep things neat and easy to serve.
- To reduce cleanup, line the sheet pan with foil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired