Sweet, savory, and just the right amount of tangy, this Honey Pineapple Salmon is your weeknight dinner hero disguised as a tropical vacation. It’s tender, flaky, and infused with a sticky-sweet glaze that’s packed with layers of flavor—pineapple, honey, garlic, and just a hint of warm spice. Whether you’re trying to impress guests or shake up your usual salmon routine, this dish delivers bold flavor with minimal fuss.
You can have it in the oven in under 20 minutes, and what comes out is a gorgeously caramelized, restaurant-worthy salmon that’s anything but boring. Serve it with a bed of rice, quinoa, or even some roasted veggies, and you’ve got a meal that’s as vibrant as it is satisfying.
The Power of Pineapple
While the salmon is obviously the star of the show, don’t underestimate the tropical magic of pineapple. Here, pineapple does double duty: it adds juicy bursts of sweetness and acts as a tenderizer for the fish. Its natural enzymes help break down proteins, making your salmon even more melt-in-your-mouth delicious. Plus, the caramelization that happens in the oven? Pure gold.
If you’re feeling fancy, go with fresh pineapple chunks. But canned pineapple works perfectly too—just make sure to reserve some of the juice for the marinade and a few chunks for layering on top.
Let’s Talk Ingredients
Each ingredient in this recipe brings something special to the table. Here’s what you’re working with—and why it matters:
- Salmon: A rich, fatty fish that pairs beautifully with sweet and tangy flavors. Using a large 3-pound piece ensures generous servings, and cutting it in half helps it cook more evenly.
- Pineapple + Juice: Provides acidity and natural sugars that caramelize beautifully in the oven. It also keeps the fish moist.
- Honey + Brown Sugar: These create the sticky-sweet glaze that clings to every flake of salmon, giving it a luscious, golden finish.
- Sesame Oil: Adds depth and a slightly nutty aroma that balances the sweetness.
- Garlic & Onion (optional): Brings a savory backbone to all that sweetness.
- Lemon Juice: Brightens everything up and cuts through the richness of the salmon.
- Smoked Paprika & White Pepper: Adds a gentle heat and smokiness that enhances the overall flavor.
- Butter or Ghee: Rich and luscious, it helps the glaze seep into every bite.
- Fresh Mint: Optional, but it adds a refreshing, unexpected twist to the final dish.
Want to switch things up?
You can sub maple syrup for honey, or swap ghee for coconut oil if you’re going dairy-free. No sesame oil? A touch of olive oil will do in a pinch, though you’ll miss that toasty background note.
How to Make Honey Pineapple Salmon Like a Pro
Alright, let’s get you cooking. This recipe comes together quickly, so have your ingredients prepped and ready to go!
Step 1: Prep that salmon.
Start by patting your salmon dry—this helps the marinade stick better. Cut your slab in half so it’s easier to manage and cooks evenly.
Step 2: Create your bed of pineapple.
Line a large baking sheet with foil or parchment paper. Lay down your pineapple tidbits or sliced rings in rows, and place the salmon right on top. (You can skip the pineapple base if you’d prefer a crispier bottom—but we love the juiciness it brings.)
Step 3: Whisk together your glaze.
In a small bowl, mix the reserved pineapple chunks with melted butter, sesame oil, pineapple juice, lemon juice, honey, brown sugar, garlic, salt, smoked paprika, and white pepper. Stir until smooth and fragrant. If using onion, toss it in now too.
Step 4: Slather it on.
Use a spoon to generously coat the salmon with your marinade. Let it chill in the fridge for at least 15 minutes, but no more than 30 minutes. (Any longer and the pineapple acids might over-tenderize the fish.)
Step 5: Bake to perfection.
Place your sheet pan on the center oven rack at 400°F and bake for 25 to 30 minutes. Check for doneness with a thermometer—you’re aiming for 145°F at the thickest part. If you like your salmon ultra moist, loosely tent it with foil while baking.
Step 6: Rest and garnish.
Once out of the oven, let the salmon rest for 10 minutes so the juices can redistribute. Finish with chopped mint (or fresh parsley if you prefer) and serve.
Optional but Next-Level: Caramelized Pineapple Topping
Want a little extra flair? Take that reserved ½ cup of brown sugar and sprinkle it over the pineapple chunks. Toss them into a hot skillet with a pat of butter and cook until they’re golden and sticky. Spoon this caramelized goodness right over the baked salmon before serving for a true wow moment.
Storage & Leftover Magic
Got leftovers? Lucky you.
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently in the oven at 300°F or in a skillet over low heat with a splash of water or pineapple juice to keep it moist.
- Leftover ideas: Flake the salmon into a salad, stuff it into tacos, or mix it into fried rice for a tropical twist.
This Honey Pineapple Salmon is proof that weeknight dinners don’t have to be boring—and that a can of pineapple can go a very long way.
Honey Pineapple Salmon
Ingredients
Main Ingredients
- 3 pounds salmon cut into two even pieces
- 1 14-ounce can pineapple tidbits or fresh pineapple rings cut into smaller pieces
- 1/4 cup pineapple juice
- 2 tablespoons melted unsalted butter
- 2 tablespoons sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons honey
- 1-2 cloves garlic minced
- 1 small onion diced, optional
- 3-4 leaves fresh mint chopped, for garnish
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/8 teaspoon white pepper
- 2 tablespoons unsalted butter for caramelizing pineapple (optional)
Instructions
Main Instructions
- Preheat the oven to 400°F (200°C).
- Pat the salmon dry with paper towels and cut it into two even pieces.
- Cover a large sheet pan with aluminum foil or parchment paper. Place the pineapple tidbits or rings on the sheet pan, and arrange the salmon on top.
- In a small bowl, mix the reserved pineapple, melted butter, sesame oil, pineapple juice, lemon juice, honey, brown sugar, minced garlic, sea salt, smoked paprika, and white pepper. Stir until smooth.
- Spread the marinade evenly over the salmon using a spoon. Let the salmon marinate in the refrigerator for 15 to 30 minutes.
- Place the sheet pan in the oven and bake for 25-30 minutes, or until the salmon reaches an internal temperature of 145°F. If desired, tent the salmon with foil during baking to retain moisture.
- Once the salmon is done, remove it from the oven and let it rest for 10 minutes.
- Garnish with fresh mint or herb of choice and serve.
Notes
- For a caramelized topping, sprinkle extra brown sugar over the pineapple and sauté it in butter until golden and sticky.
- Ensure the salmon is properly marinated for at least 15 minutes for maximum flavor.
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