Honey Pineapple Glazed Salmon (Printable)

Oven-baked salmon with a sweet, tangy honey pineapple glaze — ready in 35 minutes for four.

# What You Need:

→ Salmon

01 - 4 salmon fillets (about 5–6 oz each), skin on or off as preferred

→ Honey Pineapple Glaze

02 - 1/2 cup pineapple juice (fresh or canned, unsweetened)
03 - 1/4 cup honey
04 - 2 tbsp soy sauce (use gluten-free if needed)
05 - 1 tbsp rice vinegar or apple cider vinegar
06 - 1 tbsp olive oil
07 - 2 garlic cloves, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tbsp cornstarch (optional, for thickening)
10 - 2 tbsp water (only if thickening)

→ Garnish

11 - 2 tbsp fresh pineapple, finely diced
12 - 2 tbsp fresh cilantro or green onion, chopped
13 - Fresh lime wedges (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it with oil.
02 - In a small saucepan, combine pineapple juice, honey, soy sauce, vinegar, olive oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring frequently, and cook for 3–4 minutes to allow the flavors to meld.
03 - For a thicker glaze, dissolve cornstarch in 2 tbsp of water, stir the slurry into the saucepan, and simmer for 1–2 minutes until the mixture thickens to a glossy consistency.
04 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking tray. Season lightly with salt and pepper.
05 - Brush half of the prepared glaze evenly over the salmon fillets. Set aside the remaining glaze for basting during baking.
06 - Bake for 12–15 minutes, until the salmon flakes easily with a fork. Halfway through the cooking time, baste the fillets with the reserved glaze for an even, caramelized coating.
07 - Remove the salmon from the oven. Top with finely diced fresh pineapple and chopped cilantro or green onion. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The glaze doubles as a marinade and a finishing sauce, so every bite is packed with flavor from edge to center.
  • It comes together in about thirty five minutes with ingredients you probably already have in your pantry.
  • The balance of honey sweetness and pineapple tang makes this dish disappear fast at any dinner table.
02 -
  • Dry your salmon thoroughly before glazing or the sauce slides right off instead of adhering to the flesh.
  • Watch the glaze closely while simmering because honey can go from golden and fragrant to bitter and burnt in under a minute.
  • If you decide to grill instead of bake, place the salmon skin side down over medium heat and baste continuously to prevent sticking.
03 -
  • If your glaze breaks or looks greasy, whisk in a teaspoon of cold water off the heat and it will come back together smoothly.
  • For deeper flavor, marinate the salmon in a few tablespoons of the glaze for thirty minutes before baking, but keep the rest for basting so the sugars do not burn during the initial roast.

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