Description
This tropical sensation takes “pineapple on everything” to new heights with perfectly caramelized salmon that’s sweet, savory, and totally addictive. Skip the takeout and bring the island vibes home!
Ingredients
Scale
- 1½ pounds (680g) salmon fillet, preferably wild-caught
- 1 cup (240g) fresh pineapple chunks
- 3 tablespoons (45ml) low-sodium soy sauce
- 2 tablespoons (30ml) honey
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (15g) fresh ginger, grated
- 2 tablespoons (6g) fresh cilantro, chopped, plus more for garnish
- 1 lime, half juiced and half cut into wedges for serving
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, lime juice, and red pepper flakes (if using) until well combined.
- Line a baking sheet with parchment paper. Place salmon skin-side down, pat dry with paper towels, and season lightly with salt and pepper.
- Pour about two-thirds of the marinade over the salmon, reserving the rest. Let marinate at room temperature for 15-20 minutes.
- Preheat oven to 400°F (200°C). Arrange pineapple chunks around and slightly on top of the salmon.
- Bake for 15-18 minutes, basting with reserved marinade halfway through. Salmon is done when it flakes easily and reaches 145°F (63°C) internally.
- Remove from oven and let rest for 5 minutes. Sprinkle with fresh cilantro and serve with lime wedges.