Baked Pineapple Salmon (Print Version)
# Ingredients:
01 -
2 ½ pounds side of salmon
02 -
Salt and pepper to taste
03 -
1 can pineapple slices, drained (reserve ¼ cup of juice)
04 -
½ cup sweet chili sauce
05 -
¼ cup unsalted butter, melted
06 -
4 tablespoons hoisin sauce
07 -
2 tablespoons fresh lemon juice
08 -
3 garlic cloves, minced
09 -
2 tablespoons fresh cilantro, roughly chopped
10 -
Lime slices, for serving
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a baking sheet with nonstick aluminum foil.
02 -
Place 2 ½ pounds side of salmon on the sheet and season with salt and pepper on both sides.
03 -
Arrange 1 can pineapple slices underneath the salmon.
04 -
In a small bowl, whisk together ½ cup sweet chili sauce, ¼ cup unsalted butter (melted), 4 tablespoons hoisin sauce, 3 garlic cloves (minced), 2 tablespoons fresh lemon juice, and ¼ cup reserved pineapple juice.
05 -
Pour the mixture over the salmon.
06 -
Bake for 15 minutes or until the salmon is flaky and cooked through. Optionally, broil for the last 5 minutes until the edges are charred.
07 -
Garnish with 2 tablespoons fresh cilantro and serve with lime slices.
# Notes:
01 -
Pineapple slices are preferable because they are easier to serve compared to pineapple chunks or crushed pineapple.
02 -
Lay the salmon in a single piece along the baking tray for even cooking. Trim the salmon if it is too long for the tray.
03 -
If nonstick foil is unavailable, spray the baking sheet to prevent sticking.