Can I use frozen salmon for Pineapple Glazed Salmon?

Yes! Just thaw the salmon completely in the refrigerator and pat it dry before cooking. This helps the glaze stick and allows the fish to cook evenly.

How do I store leftover Pineapple Glazed Salmon?

Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat gently in the oven or microwave so the salmon doesn’t dry out.

Can I grill Pineapple Glazed Salmon instead?

Absolutely. Grill the salmon over medium heat for about 10–12 minutes , brushing with the pineapple glaze as it cooks. The grill adds a delicious smoky flavor.

Can I substitute canned pineapple?

Yes! Just make sure the pineapple is well drained so the glaze doesn’t become watery.

How do I know when salmon is fully cooked?

The fish should: flake easily with a fork look opaque throughout still appear moist If it looks dry, it’s likely been in the oven a little too long.

Pineapple Glazed Salmon: 7 Irresistible Dinner Secrets

Name: Pineapple Glazed Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 4 salmon fillets (about 6 ounces each); 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup fresh or canned pineapple, diced and drained; ¼ cup packed light brown sugar; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon minced garlic; ½ teaspoon grated fresh ginger (optional); 1 tablespoon fresh parsley, chopped (for garnish)

Description

This easy Pineapple Glazed Salmon recipe features tender salmon fillets baked in a sweet and savory pineapple glaze made with brown sugar, soy sauce, garlic, and fresh pineapple. Ready in about 30 minutes, it’s the perfect weeknight dinner that feels restaurant-worthy while staying simple and healthy.

Ingredients

4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 cup fresh or canned pineapple, diced and drained
¼ cup packed light brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon minced garlic
½ teaspoon grated fresh ginger (optional)
1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 400°F (200°C) and 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, garlic, and grated ginger until combined.
Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil and season with salt and black pepper.
Place the salmon fillets skin-side down in the prepared baking dish.
Spoon about two-thirds of the pineapple glaze over the salmon fillets and scatter the diced pineapple around them.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and is cooked through but still moist.
For extra caramelization, broil the salmon for 1–2 minutes while watching carefully to prevent burning.
Let the salmon rest for 5 minutes before serving. Garnish with fresh parsley and spoon pan juices over the top.

Notes

The key to juicy salmon is avoiding overcooking. Remove it from the oven as soon as it flakes easily.

Fresh pineapple gives the best flavor, but canned pineapple works well when drained.

For extra flavor, add a squeeze of fresh lime juice before serving.

Serve with rice, quinoa, roasted vegetables, or a fresh salad.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 salmon fillet
Calories: 360 kcal
Sugar: 13 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 85 mg