Baked Pineapple Salmon is a weeknight dinner game-changer—juicy, flaky salmon fillets are infused with a punchy, sweet-savory marinade and surrounded by caramelized pineapple for a dish that tastes like sunshine in every bite. This simple recipe manages to be both impressively vibrant and refreshingly light, with the zing of ginger and lime cutting through a glaze that hugs every flake of salmon. Better yet, it all comes together in under half an hour (plus a quick marinade), making it an absolute staple for busy evenings or when you’re craving tropical flavors without fuss.
Ingredients You’ll Need
The ingredient list for Baked Pineapple Salmon is refreshingly short, but each item plays a starring role in flavor, texture, or the irresistible fresh look of your finished plate. Gather these kitchen staples and you’re halfway to a dinner your taste buds will crave again and again.
- Salmon fillets (4, about 6 oz each): Choose thick, fresh pieces for the juiciest, most tender result—bonus points for wild-caught!
- Pineapple juice (1 cup): Adds a natural sweetness and gentle tang that perfectly balances the savory elements.
- Soy sauce, low sodium (1/2 cup): Gives that essential umami base while keeping things from getting too salty.
- Brown sugar (1/4 cup): Infuses a caramel complexity that makes the glaze irresistible.
- Honey (2 tablespoons): Adds silkiness and helps the sauce cling lovingly to every bite.
- Fresh ginger, grated (2 teaspoons): Pops with bright, zesty warmth for a depth you’ll notice.
- Garlic, minced (3 cloves): Every great marinade needs garlic—this ensures punchy, aromatic flavor throughout.
- Lime juice (1 tablespoon): A kiss of citrusy freshness keeps the dish lively.
- Olive oil (1 tablespoon): Helps the salmon bake up moist, and keeps the marinade from sticking.
- Fresh pineapple chunks (1 cup): They roast up juicy and golden, adding bursts of natural sweetness at serving.
- Chopped green onions (2 tablespoons): These add a pop of color and crisp, mild onion flavor at the very end.
- Optional: Sesame seeds and lime wedges for garnish: For a visually stunning and texturally pleasing final flourish.
How to Make Baked Pineapple Salmon
Step 1: Marinate the Salmon
Begin by whisking together pineapple juice, soy sauce, brown sugar, honey, grated ginger, minced garlic, and lime juice in a small bowl until the sugar dissolves and everything is blended. Place your salmon fillets in a large zip-top bag or a shallow dish, then pour half of this fresh and fragrant marinade over them. Seal or cover and let the salmon lounge in the fridge for at least 20 minutes (go up to 2 hours if you want an even deeper flavor). Remember to set aside the other half of the marinade—trust me, you’ll want it!
Step 2: Prepare for Baking
Preheat your oven to 375°F (190°C), then lightly grease a baking dish (or line it with parchment paper for easy cleanup). Arrange the marinated salmon fillets in the dish, skin-side down if your fillets have skin. Scatter those juicy pineapple chunks all around—while baking, they’ll turn golden and sweet, soaking up all the delicious sauce.
Step 3: Bake the Salmon
Slide the dish into the oven and bake for 15 to 18 minutes. The salmon is ready when it flakes effortlessly with a fork and is luxuriously opaque in the center. This gentle oven heat means the salmon won’t dry out, and the pineapple pieces on the side will start to caramelize, adding even more complexity to your tropical feast.
Step 4: Reduce the Sauce
While the salmon bakes, pour your reserved marinade into a small saucepan. Bring it to a boil over medium heat, then lower the temperature and let it simmer for 5 to 7 minutes. As it bubbles away, the mixture becomes glossier and thicker, morphing into the perfect glaze for your fish.
Step 5: Finish and Serve
As soon as the salmon comes out of the oven, spoon your beautifully reduced sauce generously over each fillet. Shower with chopped green onions, a sprinkle of sesame seeds, and a squeeze of lime juice if you’re feeling zesty. The final dish is visually stunning—an inviting blend of glossy salmon, golden pineapple, and vibrant green onions that’s as delightful as it is delicious.
How to Serve Baked Pineapple Salmon
Garnishes
Garnish is more than an afterthought here—it brings added layers of flavor and drama. Scatter chopped green onions atop the glistening fillets for a crisp bite, add toasted sesame seeds for a dash of nutty crunch, and tuck a few lime wedges on the side so everyone can add extra zing to taste. These touches make Baked Pineapple Salmon look and taste like it came straight from your favorite restaurant.
Side Dishes
The sweet-savory nature of Baked Pineapple Salmon means it’s right at home with fluffy steamed jasmine rice or fragrant coconut rice—either will soak up the delicious sauce perfectly. Pair it with sautéed greens like bok choy or snap peas for a refreshing counterpoint, or try a cool cucumber salad to add contrast. For a truly tropical feast, serve it with grilled corn or a mango salsa on the side.
Creative Ways to Present
Don’t stop at family-style plating—Baked Pineapple Salmon is stunning arranged on a platter with pineapple chunks nestled between roasted fillets and a rainbow of extra garnishes. For a dinner party, serve individual portions on banana leaves for a charming, island-inspired look. Or take it picnic-style: serve chilled or at room temperature with a crisp green salad and plenty of bright, fresh herbs.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Pineapple Salmon (lucky you!), store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible, so the fillets maintain their best texture. The flavors deepen nicely overnight, making for especially delicious next-day lunches.
Freezing
While salmon can be frozen, the pineapple and sauce elements are best enjoyed fresh—freezing may affect their texture and brightness. However, if you must, wrap cooled salmon fillets tightly, ideally in both plastic wrap and foil, and freeze for up to one month. Thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat Baked Pineapple Salmon without drying it out, place the fillets (with a little sauce) in an oven-safe dish, cover loosely with foil, and warm at 300°F (150°C) for about 10 minutes, or until just heated through. Microwaving works in a pinch—just use low power to keep the fish moist. Add fresh green onions and a dash of lime juice to revitalize the flavors before serving.
FAQs
Can I use canned pineapple instead of fresh?
Absolutely. If fresh pineapple isn’t available, canned pineapple chunks (packed in juice, not syrup) make a great stand-in. Just drain them well, and you’ll still get that delightful sweetness and caramelized finish.
Is Baked Pineapple Salmon gluten-free?
The recipe can easily be made gluten-free by swapping regular soy sauce for tamari or a certified gluten-free soy sauce. Double-check your other ingredients to be safe, and enjoy this dish on a gluten-free meal plan without a worry.
Can I grill the salmon instead of baking?
Yes! The marinade for Baked Pineapple Salmon makes it an excellent candidate for the grill. Simply marinate as directed, then grill the fillets over medium heat for about 4–5 minutes per side, basting with the marinade and watching for those beautiful grill marks.
How do I know when my salmon is cooked perfectly?
Look for opaque, easily flaked flesh when you press gently with a fork—the salmon should come apart in luscious, moist pieces. If you prefer precision, the internal temperature should be around 125–130°F (52–54°C) for medium.
What other proteins can I use this marinade with?
This pineapple-soy-ginger marinade is fantastic on chicken breast or thighs, shrimp, or even firm tofu for a vegetarian twist. Simply adjust cook times to suit the protein, but the sweet-savory flavors will work magic on just about anything.
Final Thoughts
If you’re longing for a meal that’s as beautiful as it is delicious, Baked Pineapple Salmon should be next on your table. It’s a breeze to prepare, seriously crowd-pleasing, and just bursting with flavor. Treat yourself and your loved ones to this sunny, tropical-inspired favorite—you’ll be planning your next batch before the plates are even cleared!
Print
Baked Pineapple Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
A delightful and flavorful recipe for Baked Pineapple Salmon that combines sweet and savory flavors in a tender, juicy salmon dish. This Asian-inspired dish is perfect for a special dinner or a weeknight meal.
Ingredients
Salmon Marinade:
- 4 salmon fillets (about 6 oz each)
- 1 cup pineapple juice
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Additional:
- 1 cup fresh pineapple chunks
- 2 tablespoons chopped green onions
- Optional: sesame seeds and lime wedges for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the marinade: Whisk together pineapple juice, soy sauce, brown sugar, honey, ginger, garlic, and lime juice.
- Marinate the salmon: Marinate salmon fillets in half of the marinade for at least 20 minutes.
- Bake: Place marinated salmon in a baking dish, add pineapple chunks, and bake for 15-18 minutes.
- Prepare sauce: Boil reserved marinade, simmer until thickened.
- Finish: Spoon sauce over baked salmon, garnish with green onions, sesame seeds, and lime juice.
Notes
- This dish pairs well with steamed rice or coconut rice and sautéed greens.
- For a spicier version, add sriracha or red pepper flakes to the marinade.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380
- Sugar: 16g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
