Pineapple Glazed Salmon
A delightful twist on a classic favorite, this Pineapple Glazed Salmon combines rich flavor with tropical sweetness, offering a tantalizing taste perfect for any occasion.
Ingredients
Main ingredients
- 4 pieces salmon fillets, approximately 6 ounces each Select high-quality, fresh fillets.
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh or canned pineapple, diced and well drained If using canned, ensure it is well drained.
- 1/4 cup packed light brown sugar
- 2 tablespoons soy sauce Can substitute with tamari for gluten-free.
- 1 tablespoon rice vinegar Can substitute with apple cider vinegar.
- 1 teaspoon minced garlic
- 1/2 teaspoon grated fresh ginger (optional)
- 1 tablespoon fresh parsley, chopped (for garnish) For garnish.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish large enough to hold the salmon fillets without overcrowding.
- In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger (if using) to create your glaze.
- Pat the salmon fillets thoroughly dry with paper towels. This is important for even cooking and seasoning. Rub each fillet all over with olive oil, then season generously with salt and black pepper.
- Place the seasoned salmon fillets skin-side down (if skin is on) or flat into your prepared baking dish.
- Spoon about two-thirds of the pineapple glaze mixture evenly over each salmon fillet. Scatter the diced pineapple around the salmon in the dish.
Cooking
- Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- If you desire a more caramelized glaze, you can briefly broil the salmon for 1 to 2 minutes after baking, keeping a very close eye on it to prevent burning.
- Remove the dish from the oven. Let the salmon rest in the baking dish for 5 minutes before serving.
- Garnish with fresh chopped parsley and serve warm with the delicious pan juices and pineapple.
Notes
For freshness, store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to two months. Adjust the sweetness of the glaze to taste, adding lime or lemon juice for a bright tang.