Pineapple Glazed Salmon

There was this rainy Tuesday when I needed dinner fast but wanted something that felt like a tiny vacation. The pineapple glaze bubbling away on the stove filled the whole apartment with this incredible tropical sweetness that made everything feel warm and cozy.

I served this to my sister who swears she doesnt like fish and she went back for seconds. The way the sweet pineapple balances with the salty soy just works and its become my go to when I want to serve something healthy but still feel like Im putting effort into dinner.

Ingredients

• Salmon fillets: Fresh wild caught gives the best flavor but farm raised works perfectly fine
• Salt and black pepper: Simple seasoning that lets the glaze shine
• Pineapple juice: Use 100% juice for the most authentic tropical flavor
• Soy sauce: Tamari keeps it gluten free without sacrificing taste
• Honey or maple syrup: Adds just enough sweetness to balance the savory elements
• Rice vinegar: A subtle brightness that cuts through the richness
• Garlic and fresh ginger: These aromatics make the glaze taste complex and intentional
• Cornstarch: The secret to getting that perfect thick coating consistency
• Fresh pineapple: Adds texture and bursts of juicy sweetness
• Fresh cilantro: Brings a bright herbal finish that wakes up the whole dish
• Toasted sesame seeds: Optional but adds such a lovely nutty crunch

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup

Season the fish:

Pat each salmon fillet completely dry with paper towels then season both sides generously with salt and pepper

Start the glaze magic:

Combine pineapple juice soy sauce honey vinegar garlic and ginger in a small saucepan over medium heat

Thicken it up:

Let the mixture come to a gentle simmer then stir in the cornstarch mixture and cook for 1 to 2 minutes until it coats the back of a spoon

First glaze application:

Brush about half of that beautiful thick glaze over each salmon fillet making sure to cover every exposed surface

Bake to perfection:

Slide the baking sheet into the oven and bake for 12 to 15 minutes until the salmon flakes easily with a fork

The finishing touch:

Brush the remaining glaze over the hot salmon then top with fresh pineapple cilantro and sesame seeds

Save

This recipe has saved me on countless weeknights when takeout was tempting but I knew homemade would be so much better. Theres something about the combination of sweet and savory that just feels comforting and special at the same time.

Making It Your Own

Once you get the basic technique down you can play around with different fruit juices or adjust the sweetness level. I love adding a pinch of red pepper flakes when I want a little heat that cuts through the sweetness.

Side Dish Pairings

Jasmine rice is classic but I recently served this over coconut lime rice and it was absolutely next level. Steamed bok choy or roasted broccoli with a squeeze of fresh lemon also balance the sweetness beautifully.

Meal Prep Magic

The glaze can be made up to three days ahead and stored in an airtight container in the refrigerator. Just gently reheat it before brushing onto the salmon.

• Double the glaze recipe and keep extras in the freezer for quick weeknight meals
• Cooked salmon keeps well for two to three days but the texture is best when served fresh
• Reheat leftover salmon gently in the microwave or enjoy cold over salad greens

Save

Hope this brings a little tropical brightness to your dinner table. It really is that perfect balance of easy and impressive.

Common Questions

→ How do you make the pineapple glaze thicker?

Simmer the pineapple juice mixture with cornstarch dissolved in water until it thickens, stirring constantly to avoid lumps.

→ Can I use fresh pineapple instead of juice for the glaze?

Fresh pineapple can be blended to replace juice, but strain to remove pulp for a smooth consistency before cooking the glaze.

→ What is the best way to bake salmon for this dish?

Bake salmon fillets at 200°C (400°F) on a lined sheet, skin-side down, until flaky and just cooked through, about 12–15 minutes depending on thickness.

→ Are there alternatives to soy sauce for gluten-free needs?

Tamari is a gluten-free soy sauce substitute that works well in the glaze without compromising flavor.

→ How can I add a spicy touch to this dish?

Include a pinch of chili flakes in the glaze while simmering to introduce a gentle heat that complements the sweetness.