Baked Pineapple Salmon

This baked pineapple salmon combines the sweetness of tropical fruit with savory Thai-inspired flavors for a quick weeknight dinner that tastes like a special occasion. The delicious sauce caramelizes beautifully while keeping the salmon moist and tender throughout the cooking process.

I first made this recipe when entertaining friends who claimed they weren't "fish people," and watched in delight as they requested seconds. The combination of sweet pineapple with the rich salmon has become my go-to impressive dinner when I want something that looks fancy but requires minimal effort.

Ingredients

• Salmon fillet: creates the perfect canvas for these vibrant flavors and provides healthy omega-3s
• Sweet chili sauce: brings that classic Thai sweet heat that pairs wonderfully with the fish
• Hoisin sauce: adds rich depth and savory balance to counter the sweetness
• Pineapple slices: infuse the salmon with tropical flavor while creating a built-in garnish
• Fresh lemon juice: brightens everything and helps cut through the richness of the salmon
• Melted butter: creates a luscious mouthfeel and helps everything caramelize beautifully
• Minced garlic: adds aromatic punch that permeates the entire dish
• Fresh cilantro: brings a pop of color and herbaceous freshness at the end

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 375°F and line a baking sheet with nonstick aluminum foil. This temperature is perfect for salmon as it allows for gentle cooking without drying out the fish. The nonstick foil is crucial as it prevents the sweet sauce from creating a sticky mess during cleanup.

Season the salmon:

Place your salmon fillet on the prepared baking sheet and generously season both sides with salt and pepper. Make sure to season evenly across the entire surface of the fish to ensure every bite has proper flavor.

Create the pineapple base:

Arrange the drained pineapple slices underneath the salmon fillet. They act as a natural flavor infuser while also lifting the salmon slightly off the pan for more even cooking. The pineapple will caramelize beautifully and become a delicious built-in side.

Make the sauce:

In a bowl, whisk together sweet chili sauce, melted butter, hoisin sauce, minced garlic, lemon juice, and reserved pineapple juice until completely combined. The sauce should have a glossy appearance and smooth consistency. This mixture is the flavor powerhouse of the dish.

Bake to perfection:

Pour the sauce mixture evenly over the salmon, ensuring it coats the entire surface. Bake for 15 minutes, or until the salmon flakes easily with a fork. For extra color and caramelization, broil for the last 5 minutes until the edges develop a slight char.

Finish and serve:

Remove from oven and sprinkle with fresh cilantro. Serve each portion with a pineapple slice from underneath and lime wedges on the side for squeezing. The brightness of the lime juice adds the perfect finishing touch.

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When I first served this at a dinner party, my friend who claimed to dislike seafood took one bite and immediately asked for the recipe. The caramelized pineapple creates this incredible natural sweetness that transforms even the most skeptical fish eaters into salmon lovers. I especially love how the pineapple juice in the sauce creates natural moisture that keeps the salmon perfectly tender.

Storage Tips

This salmon keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop further as they sit together, making leftovers sometimes even better than the first serving. For reheating, I recommend using a low oven temperature around 275°F and covering with foil to prevent drying out. This gentle reheating preserves the moisture and texture of the fish.

Ingredient Substitutions

If sweet chili sauce isn't available, you can create a similar flavor by mixing honey with a bit of sriracha or red pepper flakes. Fresh pineapple can certainly replace canned if you have it on hand, just be sure to reserve some juice for the sauce. For a dairy-free version, coconut oil works beautifully in place of butter and adds another layer of tropical flavor that complements the dish wonderfully.

Serving Suggestions

This salmon pairs perfectly with a simple side of jasmine rice to soak up all the delicious sauce. For a complete meal, add a quick cucumber salad dressed with rice vinegar and a touch of sesame oil. The cool crunch of the cucumber provides a wonderful contrast to the rich, sweet salmon. During summer months, I love serving this with grilled vegetables for a complete meal that doesn't require turning on any additional appliances.

Frequently Asked Questions

→ How can I prevent the salmon from sticking to the tray?

Use nonstick aluminum foil to line your baking sheet or lightly spray the sheet with nonstick cooking spray before placing the salmon on it.

→ Can I use other forms of pineapple in this dish?

While pineapple slices work best for even cooking and serving, you can use chunks or crushed pineapple in a pinch. However, these may create a wetter dish.

→ What side dishes go well with baked pineapple salmon?

This dish pairs wonderfully with steamed rice, stir-fried vegetables, or even a fresh green salad for a complete meal.

→ How do I know when the salmon is cooked through?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

→ Can I prepare this dish in advance?

You can prepare the glaze and arrange the pineapple slices in advance. However, it’s best to bake the salmon fresh for optimal flavor and texture.