Honey Pineapple Glazed Salmon (Printable)
Oven-baked salmon with a sweet, tangy honey-pineapple glaze. Tropical flavors in just 30 minutes.
# What You’ll Need:
→ Salmon
01 - 4 salmon fillets (about 5 oz each), skin on
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Honey Pineapple Glaze
04 - 1/2 cup pineapple juice
05 - 1/4 cup honey
06 - 2 tablespoons soy sauce (use gluten-free soy sauce if needed)
07 - 1 tablespoon freshly grated ginger
08 - 1 tablespoon rice vinegar or apple cider vinegar
09 - 2 garlic cloves, minced
10 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
→ Garnish
11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - 1/2 cup fresh pineapple, finely diced
13 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Season salmon fillets generously with salt and freshly ground black pepper. Arrange them skin-side down on the prepared baking tray.
03 - In a small saucepan, combine pineapple juice, honey, soy sauce, grated ginger, vinegar, and minced garlic. Bring to a gentle simmer over medium heat, stirring occasionally.
04 - Once the mixture reaches a simmer, whisk in the cornstarch slurry. Continue cooking and stirring constantly until the glaze thickens to a glossy consistency, about 2 to 3 minutes. Remove from heat.
05 - Brush half of the prepared honey pineapple glaze generously over each salmon fillet, coating evenly. Reserve the remaining glaze for finishing.
06 - Bake in the preheated oven for 10 to 12 minutes, or until the salmon is just cooked through and flakes easily with a fork.
07 - Remove the salmon from the oven and brush with the remaining glaze. Garnish with chopped cilantro and finely diced fresh pineapple. Serve immediately alongside lime wedges.
# Expert Suggestions:
01 -
- The glaze comes together in one saucepan while the oven preheats, so dinner feels almost effortless.
- That balance of sweet honey and bright pineapple makes people think you spent way longer than thirty minutes cooking.
02 -
- Watch the glaze closely once you add the cornstarch because it goes from perfect to too thick in under a minute if you walk away.
- Let the salmon rest for a minute after baking so the juices redistribute instead of running out onto the plate.
03 -
- Broil the glazed salmon for the last sixty seconds if you want a slightly caramelized, sticky top that looks like it came off a grill.
- Make a double batch of the glaze and keep half in the fridge for chicken or shrimp later in the week.