Ingredients
- 4 salmon fillets (6 ounces each)
- 1 cup fresh pineapple chunks
- 1/4 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon chopped fresh parsley or green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
- Pat the salmon fillets dry and season both sides with salt and black pepper.
- In a saucepan over medium heat, combine pineapple chunks, pineapple juice, soy sauce, honey, olive oil, garlic, ginger, and lemon juice. Simmer for 5 minutes.
- In a small bowl, whisk together cornstarch and water until smooth. Stir the mixture into the saucepan and cook for 2 to 3 minutes until the glaze thickens.
- Place salmon fillets in the prepared baking dish and spoon half of the glaze over the top.
- Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork.
- Remove from the oven and spoon the remaining glaze and pineapple chunks over the salmon.
- Garnish with parsley or green onions before serving.
- Serve warm with rice, vegetables, quinoa, or salad.
Notes
- Fresh or canned pineapple may be used.
- Do not overcook the salmon to keep it moist and tender.
- Add red pepper flakes or sriracha for a spicy variation.
- The glaze can be prepared up to 2 days ahead of time.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 360
- Sugar: 12g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
