Description

This Baked Pineapple Salmon recipe features tender, flaky salmon topped with a sweet and tangy pineapple glaze. The salmon is baked on a bed of pineapple slices and finished under the broiler to achieve a caramelized, slightly charred crust. Infused with flavors from sweet chili sauce, hoisin, garlic, and fresh lemon juice, this dish offers a perfect balance of savory and tropical notes, making for an easy yet impressive meal.

Ingredients

Scale

Salmon and Pineapple

2½ pounds salmon side (skin-on or off)
Salt and pepper, to taste
1 can pineapple slices, drained (reserve ¼ cup juice)

Sauce

½ cup sweet chili sauce
¼ cup unsalted butter, melted
4 tablespoons hoisin sauce
2 tablespoons fresh lemon juice
3 garlic cloves, minced

Garnish

2 tablespoons fresh cilantro, roughly chopped
Lime slices, for serving

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Instructions

Preheat the Oven: Preheat your oven to 375 °F (190 °C). Line a baking sheet with foil and lightly grease it to prevent sticking.
Prepare Pineapple Base: Arrange the drained pineapple slices in a single layer on the prepared foil-lined baking sheet. This will create a sweet, juicy bed for the salmon.
Season and Place Salmon: Season the salmon evenly with salt and pepper. Place the salmon side on top of the pineapple slices, skin-side down if the skin is on.
Make the Sauce: In a bowl, whisk together the sweet chili sauce, melted butter, hoisin sauce, fresh lemon juice, minced garlic, and reserved pineapple juice until smooth and well combined.
Coat the Salmon: Pour the prepared sauce evenly over the salmon, ensuring it is fully covered to maximize flavor.
Bake the Salmon: Place the baking sheet in the oven and bake for about 15 minutes, or until the salmon is almost fully cooked and flakes easily with a fork.
Broil for Caramelization: Switch your oven to broil and cook the salmon for an additional 3–5 minutes. This step will caramelize the sauce on top and create slightly charred edges for enhanced flavor and texture.
Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro. Serve with lime slices on the side for added brightness and a citrusy kick.

Notes

You can use skin-on or skinless salmon depending on your preference; skin-on helps keep the fish moist during baking.
Reserve the pineapple juice to add extra sweetness and moisture to the sauce.
For even cooking, try to use a salmon fillet with an even thickness.
If you do not have hoisin sauce, a mix of soy sauce with a bit of honey can be a substitute.
Watch carefully while broiling to avoid burning, as broilers can vary in intensity.
Serve immediately for the best texture and flavor.