Easy Baked Pineapple Salmon Recipe | Sweet & Savory Dinner
Make baked pineapple salmon with this easy recipe. Juicy salmon fillets baked with pineapple and a flavorful glaze—perfect for a quick weeknight dinner or tropical-inspired family meal.
Equipment
- Baking sheet or casserole dish
- Mixing bowls
- Whisk
- Tongs
- Aluminum foil or parchment paper
- Tip: Line the pan for easy cleanup and even cooking.
Ingredients
For Salmon & Pineapple
- 4 salmon fillets
- 1 cup pineapple rings or chunks
- Salt and black pepper
- 2 tbsp olive oil or butter
For Glaze/Marinade
- 3 tbsp soy sauce or tamari
- 2 tbsp hoisin sauce
- 2 tbsp sweet chili sauce
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbsp honey or brown sugar
- Juice of 1 lime
Optional Flavor Boosters
- Red pepper flakes (for heat)
- Fresh cilantro (for garnish)
- Sesame seeds (for crunch)
- Ingredient Tip: Fresh pineapple caramelizes better than canned, giving the dish a richer flavor.
Instructions
- Prepare Salmon & Pineapple – Pat salmon dry, season with salt and pepper. Arrange pineapple in a baking dish, place salmon fillets on top.
- Make Glaze – Whisk soy sauce, hoisin, sweet chili, garlic, ginger, honey, and lime juice until smooth.
- Coat Salmon & Pineapple – Brush glaze generously over salmon and pineapple.
- Bake – Bake at 375°F (190°C) for 15–20 minutes until salmon flakes easily.
- Broil (Optional) – Broil for 2–3 minutes for caramelized finish.
- Serve – Garnish with cilantro, sesame seeds, or lime wedges.
Notes
- Make-Ahead: Glaze salmon ahead of time and refrigerate until ready to bake.
- Variations: Try Hawaiian teriyaki, Thai sweet chili, or spicy sriracha versions.
- Serving Idea: Pair with jasmine rice, quinoa, or tacos with slaw.
- Storage: Keeps 3 days in fridge, freeze salmon (without pineapple) for 2 months.