Pineapple Glazed Salmon Fillets (Print View)
Oven-baked salmon with tangy pineapple glaze atop fluffy jasmine rice in a tropical-inspired dish.
# What You Need:
→ Salmon and Glaze
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 cup pineapple juice
03 - 2 tbsp soy sauce (use tamari for gluten-free)
04 - 2 tbsp honey
05 - 2 tbsp brown sugar
06 - 1 tbsp rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp cornstarch (optional, for thickening)
10 - 1 tbsp water (for slurry, optional)
11 - Salt and freshly ground black pepper, to taste
12 - 1 tbsp olive oil
→ Rice
13 - 1 1/2 cups jasmine rice
14 - 3 cups water
15 - 1/2 tsp salt
→ Garnish
16 - 2 tbsp fresh cilantro or parsley, chopped
17 - 1/2 cup fresh pineapple, diced (optional)
18 - 2 green onions, thinly sliced
19 - 1 lime, cut into wedges
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - In a small saucepan, combine pineapple juice, soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Cook for 6–8 minutes, stirring occasionally, until slightly reduced.
03 - For a thicker glaze, mix cornstarch and water to make a slurry. Whisk into the sauce and simmer 1–2 minutes until glossy and thickened. Remove from heat.
04 - Pat salmon fillets dry. Season both sides lightly with salt and pepper.
05 - Arrange salmon fillets on the prepared baking sheet. Brush generously with the pineapple glaze.
06 - Bake salmon for 10–12 minutes, or until opaque and flakes easily with a fork. For a caramelized top, broil for an additional 1–2 minutes.
07 - While salmon bakes, rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 12–15 minutes until tender. Let stand covered for 5 minutes, then fluff with a fork.
08 - Serve salmon fillets over a bed of jasmine rice. Spoon extra glaze on top. Garnish with cilantro or parsley, fresh pineapple, green onions, and lime wedges.
# Expert Tips:
01 -
- The glaze strikes this perfect balance between tangy and sweet that makes salmon feel exciting again
- Everything comes together in under 40 minutes but tastes like you spent way more effort on it
02 -
- Watch the glaze like a hawk during those last minutes under the broiler—sugar goes from perfect to burned fast
- Letting the glaze cool slightly before brushing helps it stick better to the salmon
03 -
- Room temperature salmon cooks more evenly so take it out 15 minutes before you start
- Pat the fish completely dry with paper towels for the best glaze adhesion