Baked Pineapple Salmon

Why You’ll Love This Recipe

Baked Pineapple Salmon is a tropical-inspired dish that pairs the rich, flaky texture of salmon with the sweet and tangy flavor of pineapple. It’s a vibrant, flavorful meal that’s easy to prepare and perfect for weeknight dinners or entertaining guests. The pineapple not only adds a delicious contrast but also keeps the salmon moist and tender as it bakes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon filletspineapple slices (fresh or canned)pineapple juicesoy saucesesame oilgarlic (minced)ginger (grated)brown sugarlime juicegreen onions (for garnish)red pepper flakes (optional for heat)salt and black pepper

directions

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.

In a small bowl, whisk together pineapple juice, soy sauce, sesame oil, garlic, ginger, brown sugar, and lime juice.

Place the salmon fillets in the baking dish and season with salt and pepper.

Pour the pineapple marinade over the salmon, making sure each fillet is well coated.

Top the salmon with pineapple slices.

Bake for 20-25 minutes, or until the salmon flakes easily with a fork and is cooked through.

Spoon some of the sauce from the baking dish over the salmon before serving.

Garnish with chopped green onions and red pepper flakes if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesMarinating time: 15 minutes (optional for deeper flavor)Baking time: 20-25 minutesTotal time: 30-45 minutes

Variations

Use orange juice instead of pineapple juice for a citrus twist.

Add bell pepper and onion slices to the baking dish for a full one-pan meal.

Replace brown sugar with honey or maple syrup for a different sweetness profile.

Try grilling the salmon for a smoky version of this dish.

storage/reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.Reheat gently in a microwave or oven at a low temperature to avoid drying out.Freeze cooked salmon for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and patted dry before baking.

Do I have to marinate the salmon?

It’s optional but adds more depth to the flavor. Even 15 minutes can make a difference.

Can I use canned pineapple?

Absolutely, just drain the slices and use the juice in the marinade.

Is this dish spicy?

Not unless you add red pepper flakes—adjust to your taste.

Can I use a whole side of salmon?

Yes, adjust the baking time depending on the thickness of the fillet.

What sides go well with this dish?

Rice, quinoa, steamed vegetables, or a fresh salad all complement the flavors well.

Can I bake this in foil?

Yes, foil helps lock in moisture and makes cleanup easy.

Can I double the sauce?

Yes, it’s great to have extra for drizzling over rice or vegetables.

How do I know when the salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I make this ahead?

You can prep the marinade and salmon up to a day in advance, then bake when ready.

Conclusion

Baked Pineapple Salmon is a bright, flavorful dish that’s as easy to make as it is delicious. The blend of sweet pineapple and savory soy-ginger marinade brings the salmon to life, making it a standout meal any night of the week. Give it a try and enjoy a little tropical flair at your dinner table.

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