Honey Pineapple Glazed Salmon (Printable Version)

Baked salmon fillets with a sweet, tangy honey pineapple glaze. Ready in 35 minutes.

# What You’ll 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 tamari 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)

# Directions:

01 - Preheat 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 simmer for 3–4 minutes to meld the flavors.
03 - For a thicker, glossier glaze, dissolve cornstarch in 2 tbsp water and whisk it into the simmering sauce. Continue simmering for 1–2 minutes until the mixture coats the back of a spoon. Remove from heat.
04 - Pat the salmon fillets thoroughly dry with paper towels and arrange them on the prepared baking tray. Season lightly with salt and pepper.
05 - Brush half of the prepared glaze evenly over the top and sides of each fillet, reserving the remaining glaze for basting during baking.
06 - Bake for 12–15 minutes, until the salmon flakes easily when tested with a fork. Halfway through the cooking time, open the oven and baste the fillets with the remaining glaze.
07 - Remove the salmon from the oven. Scatter diced fresh pineapple and chopped cilantro or green onion over the fillets. Serve immediately with lime wedges alongside.

# Top Tips:

01 -
  • The glaze is sticky, sweet, and just tangy enough to make you close your eyes at the first bite.
  • It looks like something from a restaurant menu but comes together with pantry staples on a weeknight.
  • Cleanup is one pan, one saucepan, and zero stress.
02 -
  • Dry your salmon thoroughly before glazing or the sauce slides right off and pools uselessly on the parchment.
  • Do not walk away from the glaze while it simmers because honey burns faster than you think and turns bitter.
03 -
  • Let the glaze cool for a couple minutes before brushing it on because it thickens further as it sits and adheres better to the fish.
  • Skin on fillets hold their shape better for beginners, but if you go skin side down the bottom gets slightly crispy against the hot tray.

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