Honey Pineapple Glazed Salmon (Printable)

Salmon fillets baked in a sweet honey pineapple glaze, ready in just 35 minutes for a crowd-pleasing dinner.

# What's Needed:

→ 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 tablespoons soy sauce (use gluten-free 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 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 the oven to 400°F. Line a baking tray with parchment paper or lightly grease it with oil.
02 - In a small saucepan, combine the pineapple juice, honey, soy sauce, vinegar, olive oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring frequently. Let simmer for 3–4 minutes to allow the flavors to meld.
03 - For a thicker glaze, dissolve the cornstarch in 2 tablespoons of water, stir the slurry into the saucepan, and continue simmering for 1–2 minutes until the mixture thickens to a glossy consistency.
04 - Pat the salmon fillets 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 salmon fillets, reserving the remaining glaze for basting during baking.
06 - Bake for 12–15 minutes, until the salmon flakes easily with a fork. Halfway through the cooking time, baste the fillets with the remaining glaze to build a rich, caramelized coating.
07 - Remove the salmon from the oven and garnish with finely diced fresh pineapple and chopped cilantro or green onion. Serve with lime wedges on the side if desired.

# Tips for Success:

01 -
  • The glaze doubles as a marinade if you want to prep ahead and pretend you planned dinner at 7 AM.
  • It works equally well in the oven or on the grill, so you never have to choose based on weather.
  • Cleanup is minimal since everything bakes on one tray with parchment underneath.
  • The sweetness catches people off guard in the best way, especially those who claim they do not like fish.
02 -
  • Dry your salmon thoroughly before glazing or the sauce will slide right off and pool uselessly on the tray.
  • Do not walk away from the glaze while it simmers because honey burns fast and you will not hear it happening.
  • Start checking the salmon at 12 minutes because overcooked fish is the one thing that can ruin this recipe.
03 -
  • Let the glaze cool slightly before brushing it on because it spreads more evenly and coats thicker when it is not piping hot.
  • Reserve a tiny bowl of glaze before it touches raw fish so you can drizzle it over the finished plate for extra shine and flavor.

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