Honey Pineapple Glazed Salmon (Printable Version)
Salmon fillets baked with a sweet, tangy honey pineapple glaze for an easy, flavorful main dish ready in 35 minutes.
# What You Need:
→ Salmon
01 - 4 salmon fillets (about 5–6 oz each), skin on or off as preferred
→ Honey Pineapple Glaze
02 - 1/2 cup pineapple juice (fresh or canned, unsweetened)
03 - 1/4 cup honey
04 - 2 tbsp soy sauce (use gluten-free if needed)
05 - 1 tbsp rice vinegar or apple cider vinegar
06 - 1 tbsp olive oil
07 - 2 garlic cloves, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tbsp cornstarch (optional, for thickening)
10 - 2 tbsp water (only if using cornstarch)
→ Garnish
11 - 2 tbsp fresh pineapple, finely diced
12 - 2 tbsp fresh cilantro or green onion, chopped
13 - Fresh lime wedges (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it with oil.
02 - In a small saucepan, combine pineapple juice, honey, soy sauce, vinegar, olive oil, garlic, and ginger. Bring to a simmer over medium heat, stirring frequently. Let it simmer for 3–4 minutes to allow the flavors to meld.
03 - For a thicker glaze, dissolve cornstarch in 2 tbsp of water, stir the slurry into the saucepan, and simmer for 1–2 minutes until the mixture thickens to a glossy consistency.
04 - Pat the salmon fillets dry with paper towels and place them on the prepared baking tray. Season lightly with salt and pepper.
05 - Brush half of the prepared glaze evenly over the salmon fillets, reserving the remaining glaze for basting during baking.
06 - Bake for 12–15 minutes, until the salmon flakes easily with a fork. Brush with the remaining glaze halfway through the cooking time for a rich, caramelized finish.
07 - Remove the salmon from the oven and garnish with diced fresh pineapple and chopped cilantro or green onion. Serve with lime wedges on the side.
# Helpful Hints:
01 -
- The glaze comes together in one saucepan while the oven preheats, so dinner lands on the table in about half an hour.
- That sticky sweet and savory sauce makes the salmon taste like something you would order at a nice restaurant but it is genuinely hard to mess up.
02 -
- Do not skip patting the salmon dry because wet fish means the glaze slides right off instead of sticking.
- Watch the glaze closely in the saucepan because honey goes from beautifully caramelized to burnt in what feels like seconds.
03 -
- Let the glaze cool for a minute before brushing it on because it thickens as it sits and adheres much better to the fish.
- Cornstarch is the difference between a glaze that runs off the salmon and one that forms that irresistible sticky shell everyone fights over.