Pineapple Glazed Salmon
This dish features crispy salmon fillets glazed with a luscious and sticky pineapple sauce, ideal for impressing guests or enjoying a family meal.
Ingredients
For the glaze
- 1 cup fresh or canned pineapple, diced and well-drained Fresh pineapple brings freshness, but canned can be a great alternative.
- 1/4 cup packed light brown sugar Adjust the sweetness according to your taste preferences.
- 2 tablespoons soy sauce Low-sodium soy sauce can be used.
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon grated fresh ginger (optional)
For the salmon
- 4 pieces salmon fillets, approximately 6 ounces each Make sure to pat them dry before seasoning.
- 1 tablespoon olive oil
- 1/2 teaspoon salt Adjust for low-sodium preferences.
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Prepare a baking dish by lightly greasing it to prevent sticking.
- In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, minced garlic, and fresh ginger if using. This will be your glaze.
- Pat the salmon fillets dry using paper towels for more even cooking. Rub each fillet with olive oil and season generously with salt and pepper.
- Place the salmon fillets skin-side down in the greased baking dish.
- Spoon about two-thirds of the glaze over the salmon, ensuring each fillet is well-coated. Scatter the remaining diced pineapple in the dish.
Cooking
- Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove it immediately to avoid drying out.
- For a caramelized finish, you can broil the salmon for 1 to 2 additional minutes, but watch closely to prevent burning.
- After baking, let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
- Garnish with fresh parsley and serve warm with the delicious pan juices and pineapple.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. It can also be frozen for longer storage. When thawing, do so overnight in the refrigerator.