Pineapple glazed salmon fillets (Print View)

Tender salmon fillets glazed with pineapple sauce, served atop steamed rice for a tropical flavor fusion.

# What You Need:

→ For the Salmon and Glaze

01 - 4 salmon fillets (about 5 oz each), skin on or off as preferred
02 - 1 cup pineapple juice
03 - 2 tbsp soy sauce (use low-sodium if preferred)
04 - 2 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar or white wine vinegar
06 - 2 tsp fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
09 - 1 tbsp vegetable oil
10 - Salt and black pepper, to taste

→ For the Rice

11 - 1½ cups jasmine or basmati rice
12 - 3 cups water
13 - ½ tsp salt

→ Garnishes (optional)

14 - 2 tbsp fresh cilantro or parsley, chopped
15 - 2 tbsp green onions, sliced
16 - ½ cup fresh pineapple, diced
17 - Lime wedges

# How to Make It:

01 - Rinse the rice under cold running water until the water runs clear. Combine rice, water, and ½ tsp salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 12–15 minutes until rice is tender and water absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - While the rice cooks, make the pineapple glaze: In a small saucepan, combine pineapple juice, soy sauce, honey, vinegar, ginger, and garlic. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring, 2–3 minutes until thickened. Remove from heat and set aside.
03 - Pat the salmon fillets dry and season both sides with salt and pepper.
04 - Heat the oil in a large nonstick skillet over medium-high heat. Add salmon fillets, skin side down if applicable. Sear for 3–4 minutes, then flip and cook another 2–3 minutes, or until salmon is just cooked through.
05 - Reduce heat to medium-low. Brush or spoon pineapple glaze generously over the top of each fillet. Cook for 1–2 minutes more, allowing the glaze to caramelize slightly.
06 - Serve salmon fillets over the steamed rice. Spoon extra glaze on top and garnish with cilantro, green onions, diced pineapple, and lime wedges if desired.

# Expert Tips:

01 -
  • The glaze strikes that perfect balance between sweet and tangy, making it addictive
  • Ready in under 40 minutes but tastes like it came from a fancy kitchen
  • The aroma alone will make your entire kitchen feel like vacation
02 -
  • Pat the salmon extremely dry before searing or it will steam instead of getting that golden crust
  • The glaze thickens fast once you add the cornstarch, so have your whisk ready
  • Let the rice rest covered after cooking, this step is crucial for perfect texture
03 -
  • If you have time, marinate the salmon for 30 minutes in a mixture of pineapple juice, soy sauce, and ginger
  • Use tamari instead of soy sauce to make this completely gluten-free
  • Reserve some extra glaze for drizzling over the rice after plating

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