If you like teriyaki, you will love the sweet and savory flavors of Pineapple Salmon.
Pineapple in savory dishes can be a divisive issue. On one side are the people who think pineapple should stay in its lane, with fruit salad and tropical drinks, plus an occasional appearance in the namesake upside-down cake. On the other side are the fans: Hawaiian pizza, stir-fry, and tacos al pastor are all pineapple-friendly. In my own family, my husband falls in the former camp, while I love pineapple in anything.
Needless to say, we’re not eating Hawaiian pizza every week (sadly). However, I was able to sneak pineapple into a savory dish in the most unexpected place: with salmon. My husband does like teriyaki salmon, and so I thought he could handle a similar dish—this pineapple salmon. The name made him suspicious, but once he tasted it, he liked it!
Pineapple salmon might just be a crowd-pleaser at your house, too. The tender baked salmon is marinated in a delightfully sweet and tangy sauce, and the pineapple pieces add a little variety, flavor-wise and texture-wise. You can customize the spice level so it can be a little sweeter or a little spicier than the recipe below. Pineapple salmon is a dish that can be fancy enough for a dinner party but is easy enough for a Tuesday night dinner in between gymnastics and homework.
Salmon: Cooking With Confidence
If you haven’t cooked salmon before, you might be a bit intimidated. It’s not hard, but there are a few pointers to keep in mind to get it just right. Start by buying the freshest salmon you can find. The fish should have firm, moist flesh with a subtle smell. Avoid salmon that looks dry, slimy, or discolored. Once home, keep it in the coldest part of your fridge and use it within a day or two. When it comes to cooking, too often, salmon gets overcooked. Doneness can easily be determined with a fork. If the salmon flakes easily and the flesh is opaque, it’s most likely done. A more accurate way to check for doneness, however, is to use a quick-read thermometer. If the internal temperature is 145 degrees Fahrenheit or higher, it’s done. No more guessing!
FAQs & Tips
How Do I Store Leftovers?
Pineapple salmon is best enjoyed right after it’s made. If you do have leftovers, you can store the sauce and the salmon together in an airtight container in the fridge for up to 3 days. Reheat the dish gently in a nonstick skillet over medium heat until warmed through. The dish can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Use Fresh Pineapple Instead Of Canned?
You can certainly use freshly cut pineapple instead of the canned tidbits. Despite a little extra work (peeling and chopping instead of just opening a can), the flavor and texture will be amped up for sure. However, if you use fresh pineapple, don’t forget that you need a cup of pineapple juice. Either use a juicer to extract one cup of fresh juice from leftover pineapple flesh, or use canned/bottled juice from the grocery store for this ingredient.
An Easy Gluten-Free Version
If you follow a gluten-free diet, simply replace the soy sauce with an equal amount of tamari.
Serving Suggestions
Pineapple salmon tastes delicious with any number of sides. In our house, we enjoy it with steamed white rice or Quinoa. Additionally, you can serve it with other sides like Roasted Potatoes or Broccoli Rabe that complement the salmon nicely. Alternatively, for a tropical twist, fill serving bowls with fluffy coconut rice, top with the salmon and sauce, and finish with the cilantro plus a few slices of fresh avocado.
Pineapple Salmon Recipe
Ingredients
- 2 salmon fillets 6 ounces each
- 3/4 cup pineapple tidbits drained
- 1 cup pineapple juice
- 2 tablespoons melted unsalted butter
- 2 tablespoons honey
- 1 tablespoon light brown sugar
- 1 garlic clove minced
- 1/2 teaspoon smoked paprika
- A pinch of cayenne pepper optional
- Salt to taste
- Black pepper to taste
- 1 1/2 tablespoons low sodium soy sauce
- Fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and lightly oil it. Place the salmon in a shallow container.
- In a bowl, mix together the pineapple tidbits, pineapple juice, melted butter, honey, light brown sugar, minced garlic, smoked paprika, a pinch of cayenne pepper, salt, pepper, and soy sauce.
- Pour the marinade evenly over the salmon fillets and let them sit at room temperature for 15 minutes. Remove the salmon from the marinade, shaking off any excess, and place them on the prepared baking sheet.
- Transfer marinade to a saucepan. Simmer over medium-high, stirring often, until reduced by half, about 4-7 minutes. Brush generously over the salmon.
- Place the salmon in the preheated oven and bake for 10-15 minutes, brushing more marinade sauce on the salmon halfway through cooking. Cook the fish until it flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove the salmon from the oven and let it rest for 5 minutes.
- Sprinkle with fresh cilantro and serve the salmon warm with your favorite side dish.
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