Hello there, foodies! Are you looking for a new recipe to add to your dinner rotation? If so, you’re in luck because I have a delicious and healthy dish that you and your family are sure to love. Introducing baked pineapple salmon!
This recipe is a perfect combination of sweet and savory flavors that will tantalize your taste buds. The salmon is cooked to perfection, flaky on the outside and moist on the inside, and the sweetness of the pineapple perfectly complements the richness of the fish. Plus, it’s easy to prepare, making it a great option for a weeknight dinner.
Salmon is a great choice for those who want to eat healthier because it’s packed with protein, omega-3 fatty acids, and essential vitamins and minerals. And when you add pineapple to the mix, you get even more nutritional benefits. Pineapple is loaded with vitamin C, manganese, and bromelain, which is an enzyme that aids in digestion and reduces inflammation.
In this blog post, I’ll walk you through step by step how to make this delectable dish. From preparing the salmon to slicing the pineapple, you’ll have all the information you need to make this recipe a success. So grab your apron and let’s get cooking!
How to Make Perfect Baked Pineapple Salmon
This is a tasty, healthy Thai inspired baked pineapple salmon that will be ready in only 20 minutes. You can make it all in one pan, with minimum clean-up and maximum flavor.
- 2 ½ pounds (1.2 kg) side of salmon
- Salt and pepper, to taste
- ½ cup sweet chili sauce
- ¼ cup unsalted butter, melted
- 4 tablespoons hoisin sauce
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 can pineapple slices, drained and reserve ¼ cup of juice
- 2 tablespoons fresh cilantro, roughly chopped
- Lime slices, for serving
- Preheat your oven to 375°F | 190°C. Line a baking sheet with nonstick aluminium foil.
- Place the salmon on the sheet and season with salt and pepper on both sides.
- Arrange pineapple slices underneath the salmon.
- In a small bowl whisk together sweet chili sauce, butter, hoisin sauce, garlic, lemon juice and ¼ cup reserved pineapple juice. Pour the mixture over the salmon.
- Bake for 15 minutes or until flaky and cooked through. You can broil for the last 5 minutes until the edges are charred.
- Garnish with chopped cilantro.
- Serve with lime slices.
Calories: 566kcal | Sugar: 15g | Sodium: 575mg | Fat: 44g | Saturated Fat: 9g | Carbohydrates: 13g | Fiber: 2g | Protein: 68g | Cholesterol: 29mg
Baked Pineapple Salmon Recipe’s Notes
- Pineapple slices, rather than chunks or crushed pineapple, are best in this recipe. The slices are really easy to stick right in there under the salmon. Pineapple chunks, especially crushed pineapple, can be overly wet and messy. That makes serving harder when compared to the ease of simply serving everyone a pineapple slice with their salmon. Any kind of canned pineapple will do the job here, but we do strongly recommend slices.
- We strongly encourage you to simply lay the salmon in a single piece along the baking tray. If the salmon is too long, cut the end off, and place it on the side so it can cook, too. You want your salmon to cook simultaneously and evenly. If some of the salmon has folded under, it will wind up underdone. You don’t want that.
- If you don’t have any nonstick foil on hand, you can spray the baking sheet. Doing so before laying down the salmon will prevent the salmon from sticking to the sheet! The cleanup will be a little trickier without the foil to catch all the sauce, but this will do in a pinch.