Ingredients
Scale
- 4 salmon fillets (skin-on)
- 1 cup pineapple juice
- 4 pineapple slices (fresh or canned)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 lemon, sliced
- Fresh parsley or cilantro, chopped (for garnish)
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small saucepan, combine pineapple juice, soy sauce, honey, garlic, and ginger. Simmer until thickened, about 5-7 minutes.
- Place salmon fillets on a parchment-lined baking sheet. Arrange pineapple and lemon slices around and on top of the salmon.
- Brush the salmon generously with the pineapple glaze.
- Bake for 15-20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C). Baste with glaze halfway through cooking.
- Let the salmon rest for 5 minutes. Garnish with parsley or cilantro, and sprinkle with red pepper flakes if desired.
Notes
- For a sweeter glaze, add an extra tablespoon of honey.
- Leftover salmon can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes