Honey Pineapple Salmon

4.47 from 54 votes

If you're looking for a way to flip the script and up your salmon cooking game (and an easy dinner idea), then our Honey Pineapple Salmon is everything you need to know about your dinner plans tonight.

Course: Main Course

Cuisine: American

Servings:

Calories: 432kcal

Author: D. Durand Worthey

Ingredients

A 3-pound slab of salmon cut in half
1 14- ounce can of pineapple tidbits OR pineapple rings cut into smaller pieces; reserve some pineapple for the top of the salmon
1/4 cup pineapple juice
2 tablespoons melted unsalted butter or ghee
2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon light brown sugar an additional 1/2 cup of light brown sugar if you plan to caramelize the pineapples; see that step below
1 1/2 tablespoons honey
1-2 large garlic cloves minced
1 small diced onion this is an optional ingredient- this ingredient is shown in the recipe video
3-4 fresh mint leaves chopped, for garnish (or herb of choice)
1 teaspoon sea salt
1 teaspoon smoked paprika
1/8 teaspoon white pepper
2 tbsp unsalted butter

Instructions

Preheat oven to 400° F.
Remove the 3-pound slab of salmon from the packaging and pat dry with paper towels. Cut the salmon into two even pieces.
Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan.
Place the pineapple tidbits OR pineapple rings on top of the foil in rows of 2, and place the salmon on top of the pineapple. (This is how we made this recipe the first time. In the recipe video, we did place pineapple down first. Just the salmon. Either option is fine)
Chop the remaining pineapple rings OR tidbits and add them to a small bowl.
Add the pineapple into the bowl, and complete the marinade by adding 2 tablespoons of melted butter, 2 tablespoons of sesame oil, 1/4 cup of pineapple juice, 1 tablespoon of lemon juice, 1 1/2 tablespoons of honey, 1 tablespoon of light brown sugar, minced garlic clove, 1 teaspoon of smoked paprika, 1/8 teaspoon of white pepper and 1 teaspoon of sea salt. Mix well.
Using a spoon, spread the marinade over the top of the salmon, ensuring it gets onto its entire surface. Allow the fish to marinate for a minimum of 15 minutes but no longer than a maximum of 30 minutes in the fridge.
Place the sheet pan with the salmon in the oven on the center rack, and bake for 25 -30 minutes or until an instant-read thermometer reads 145 ° F. *Cook the salmon to your liking, which may range from a minimum of 25 minutes to a maximum of 30 minutes. To prevent the salmon from drying out, place a length of foil over the salmon to help retain moisture.
Remove the salmon from the oven and rest for ten (10) minutes.
Garnish with fresh mint, optional
Serve.

Notes

Caramelizing the pineapple topping [optional method]

We decided to caramelize the pineapple topping. Add 2 tbsp of unsalted butter, pineapple tidbits (or chopped-up pineapple rings), 1/4 cup of brown sugar, and chopped red onion in a skillet on medium heat. You will cook that until the pineapple mixture has caramelized.

Cook the mixture, stirring occasionally to prevent burning, until the pineapple and onions are well-coated with the sugar.

Continue to cook until the pineapple starts to turn golden brown and caramelizes, which should take about 10-15 minutes.

Once caramelized, remove the skillet from the heat and let the mixture cool slightly before using it as a topping for your dish.

Then, continue making the marinade: Complete the marinade by adding 2 tablespoons of melted butter, 2 tablespoons of sesame oil, 1/4 cup of pineapple juice, 1 tablespoon of lemon juice, 1 1/2 tablespoons of honey, 1 tablespoon of light brown sugar, minced garlic clove, 1 teaspoon of smoked paprika, 1/8 teaspoon of white pepper, and 1 teaspoon of sea salt. Mix well.

Using a spoon, spread the marinade over the salmon, ensuring it covers its entire surface. Then, add the caramelized pineapple mixture over the salmon.

Nutrition