Sweet and Spicy Pineapple Salmon
Ingredients
- 4 salmon fillets, about 6 oz each
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 cup crushed pineapple, drained
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- Sliced green onions for garnish
- Sesame seeds for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and brush lightly with olive oil.
- In a small bowl, combine the drained crushed pineapple, soy sauce, honey, sriracha, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir well and taste, adjusting heat or sweetness as needed.
- Pat the salmon fillets dry with paper towels. Season both sides lightly with salt and black pepper. Arrange on the prepared baking sheet with space between each fillet.
- Spoon the pineapple glaze generously over the top of each salmon fillet. Reserve any extra glaze in the bowl.
- Bake for 18 to 22 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork and the glaze has caramelized around the edges.
- Optional: Switch the oven to broil for the final 2 to 3 minutes to get a stickier, slightly charred top. Watch closely to prevent burning.
- Remove from the oven and let rest for 2 minutes. Garnish with sliced green onions, sesame seeds, and lime wedges before serving.
Notes
Drain the crushed pineapple thoroughly before making the glaze. Excess liquid will make the sauce watery and prevent it from caramelizing properly on the fish.