Honey Pineapple Glazed Salmon (Printable)
Tender salmon fillets with a sweet honey pineapple glaze, baked until perfectly caramelized and flaky.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (about 5–6 oz each), skin on or off as preferred
→ Honey Pineapple Glaze
02 - ½ cup pineapple juice (fresh or canned, unsweetened)
03 - ¼ cup honey
04 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
05 - 1 tablespoon rice vinegar or apple cider vinegar
06 - 1 tablespoon olive oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 tablespoon cornstarch (optional, for thickening)
10 - 2 tablespoons cold water (only if thickening)
→ Garnish
11 - 2 tablespoons fresh pineapple, finely diced
12 - 2 tablespoons fresh cilantro or green onion, chopped
13 - Fresh lime wedges (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
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 glaze, dissolve cornstarch in cold water and whisk it into the simmering saucepan. Continue simmering for 1–2 minutes until the mixture coats the back of a spoon.
04 - Pat salmon fillets dry with paper towels and arrange on the prepared baking sheet. Season lightly with salt and pepper.
05 - Brush half of the prepared glaze evenly over the salmon fillets. Set the remaining glaze aside for basting.
06 - Bake for 12–15 minutes, until the salmon flakes easily with a fork. Brush with the reserved glaze halfway through the cooking time.
07 - Remove from the oven and top with diced pineapple and chopped cilantro or green onion. Serve with lime wedges alongside.
# Expert Advice:
01 -
- The glaze does double duty as a marinade and a finishing brush so every single bite is layered with flavor.
- It looks like something from a restaurant menu but honestly the hardest part is not eating the glaze straight from the spoon.
- Cleanup is minimal since everything happens on one tray and in one small pot.
02 -
- Do not walk away from the glaze while it simmers because sugar burns fast and turns bitter in seconds.
- Drying the salmon completely before glazing is the difference between a sticky golden crust and a watery mess that slides right off.
- Check for doneness at 12 minutes rather than 15 because overcooked salmon turns dry and no amount of glaze can save it.
03 -
- Broil the salmon for the final 60 seconds to get those irresistible caramelized blisters on top without overcooking the center.
- Make double the glaze and reserve half as a drizzle for the plate because people always want more.