Pineapple Glazed Salmon is an easy less than 30-minute baked tropical dinner with a teriyaki glaze and roasted pineapple chunks for a showstopper main dish.
Pineapple Glazed Salmon for the Win!
Aloha friends! If you a looking for a one-pan no fuss super easy sheet pan dinner, this delicious baked teriyaki pineapple salmon is sure to be a hit. Everything is made and baked in one dish for easy clean up too.
Pineapple Glazed Salmon is a dump, rest and bake type of recipe. If you can open up a can and turn on the oven, you have all the skills needed to make this super easy recipe. You are just going to love the slightly sweet, slightly savory and ginger flavor of this delicious fish dish.
Jump to:
- Pineapple Glazed Salmon for the Win!
- Salmon vs Other White Fish
- Prepping the Salmon
- Easy Sheet Pan Recipes: Prep and Cook
- Sheet Pan Fish Dinners
- Fresh or Canned Pineapple?
- Ingredients Needed
- Quick Marinade
- Broil to Bronze the Pineapple
- How do you Know when Salmon is Done in the Oven?
- More Delicious Salmon Recipes
- Pineapple Glazed Salmon
Salmon vs Other White Fish
Wild salmon can really stand up to some bold flavors like pineapple and teriyaki and it is bursting with omega fatty acids. However, you may also use a mild white fish like cod, mahi mahi or whatever is local to your region and easily assessable.
Prepping the Salmon
We did not bother doing any prep other than making sure all of the pin bones were removed from the salmon and lining our sheet pan with aluminum foil. Leave the skin on your salmon as it is just as easy to remove it after it is done baking because it just slides right off. We left our salmon in one large fillet, but you can also slice into individual portions, if desired.
Easy Sheet Pan Recipes: Prep and Cook
You can even do a quick 10-15-minute marinade right in the baking sheet before baking with the fleshy side of the salmon in the marinade and the skin side up. Then, we turned the salmon upright on the baking sheet and topped off with pineapple chunks. Then, just about the same time your oven is done pre-heating, you are ready for the oven.
PLEASE, line your baking sheet with aluminum foil or you will have a holy mess on your hands. The pineapple teriyaki glaze will stick to the bottom of the pan. (If you forget to line your pan, you will never forget again…smiling)
Sheet Pan Fish Dinners
If you like salmon sheet pan dinners, be sure to try our Baked Miso Salmon which is another 4-ingredient little wonder. Our Baked Pomegranate Glazed Salmon is easy enough for a weeknight dinner and fancy enough for holiday guests. Our Salmon with Avocado Sauce is a delicious celebration of spring flavors complete with an avocado dill topping and asparagus.
Fresh or Canned Pineapple?
We actually used canned pineapple for our pineapple glazed salmon because it comes complete with a delicious juice that we use as a part of the marinade. If you want a full fun meal, be sure to try our Hawaiian Luau Rice as a delicious side dish.
You may also use a fresh pineapple. Be sure to check out our post to learn How to Cut a Fresh Pineapple in under 5 minutes with little waste. If you decide to use a fresh pineapple, just exchange the pineapple juice from the can with the juice of one orange. Easy exchange and very delicious.
Ingredients Needed
Salmon (or other fish as desired)
Teriyaki sauce (or tamari sauce for gluten-free)
Ginger (fresh is best but can substitute with ½ the amount ground dried ginger as dried is twice as strong as fresh)
Canned Pineapple unsweetened and the juice or fresh pineapple and the juice of an orange
Sriracha sauce
Lemon zest
Salt and white pepper to taste
Green onions (optional garnish)
Olive oil, coconut oil or oil of choice
As you can see, many items on your list are staples and items in your pantry. Do not be putting any sugar or honey in the glaze. This practice of always needing things sweets is compounding the world’s health problems. Once, you start clean eating, you will no longer need to add sweeteners and additives into your foods as you will enjoy the natural sweetness that ingredients put into your dish. This is a quick and easy idea for dinner. The leftovers make a fabulous salmon salad the next day.
Quick Marinade
As you may already know, pineapple or citrus can act as a tenderizer, so our marinade is just a quick 10 – 15 minutes while our oven was pre-heating. We actually marinated our salmon in the same baking sheet we baked our fish in. Just make sure you line your pan well.
Broil to Bronze the Pineapple
One of our favorite parts of this recipe is the little bronzing of the pineapple edges on the top of the salmon. We broiled our pineapple glazed salmon for just about 3-4 minutes after drizzling on a little olive oil or coconut oil at the very end to help get it brown. The crispy little edges of the pineapple are super delicious.
How do you Know when Salmon is Done in the Oven?
Your salmon fillet should flake easily with your fork. FDA recommends that the internal temperature of the salmon should be 145 degrees F for safe practices.
However, if you are eating sushi grade salmon or fresh caught salmon, these criteria are not required. We know many people like their salmon medium to about 125 degrees F.
More Delicious Salmon Recipes
Sensational Summer Citrus Salmon
Balsamic Glazed Salmon and Roasted Vegetables
Baked Spicy Salmon and Sweet Potato Kale Hash
Spicy Citrus Baked Salmon Packets
Kimchi Salmon and Rainbow Pickles
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Pineapple Glazed Salmon
Ingredients
- 1 tablespoon olive oil or coconut oil or oil of choice to coat the bottom of the sheet pan and a little to drizzle on top of the pineapple before broiling.
- 1.5 pounds salmon fillet skin left on and whole, pin bones removed.
- 2 tablespoon teriyaki sauce can use tamari if need to keep gluten free or soy as a substitution.
- ½ cup pineapple juice from the canned pineapple (if using fresh pineapple exchange the pineapple juice from the can with fresh orange juice from 2 oranges)
- 1 inch ginger knob peeled and grated or can use ½ teaspoon dried and ground ginger.
- 1 teaspoon Sriracha sauce or chili sauce to taste
- 2 teaspoon lemon zest
- salt and pepper to taste we used white pepper
- 1 cup pineapple chunks unsweetened, save the juice from the can (or can use fresh pineapple chunks)
- 2 tablespoon green onions chopped - optional garnish
Instructions
- Preheat oven to 375 degrees F (190 degrees C)
- Place aluminum foil sheets on your baking sheet to protect your pan (you can thank us later)
- Drizzle a little olive oil, coconut oil or oil of choice on the aluminum protected baking sheet and spread evenly.
- In a small bowl mix your marinade of pineapple juice reserved from the can of pineapple chunks (or orange juice from 2 oranges if using fresh pineapple), teriyaki sauce, ginger, sriracha sauce and lemon zest and mix well.Set aside.
- Make sure all of the pin bones are removed from your salmon. You may leave the salmon whole and leave the skin on. If you choose you can cut your salmon into serving sizes. (We left ours whole) Place your prepared salmon on the lined and prepared baking sheet
- Pour your marinade over the salmon and then turn your fish flesh side down to allow to marinate and the skin side up for 10-15 minutes or until your oven is preheated.
- When your oven is preheated, turn your salmon flesh side up in the baking sheet with the marinade. Salt and pepper your salmon fish. Place your pineapple chunks evenly over the flesh side of salmon and drizzle a little more of the marinade from the pan over the salmon.
- Bake salmon for about 12-15 minutes or until it flakes easily with a fork. About halfway through the baking process spoon a little of the marinade from the sheet pan on top of the salmon and continue cooking.
- Drizzle the top of the pineapple on the salmon with a little olive oil, coconut oil or a little spray oil and broil for about 2-3 minutes ,or just until the tips of the coconut chunks are bronze.
- Garnish with a little chopped green onions and enjoy.
Fenby, Gerald & Linda says
Even if you say that your family doesn't like fish, they will eat this salmon prepared this way....everyone in our house likes pineapple, and they all loved this dish. It's delicious, and it is so healthy.
HWC Magazine says
Thank you Lynn. We are always trying new ways to disguise our fish. We are working on turning fish haters into fish lovers. Be sure to try our pineapple glazed salmon with a side of our Hawaiian Luau Rice -https://www.hwcmagazine.com/recipe/hawaiian-luau-rice/. Take Care
Aubry says
How creative!
HWC Magazine says
Thanks Aubry. This salmon dish is really fun and super easy. Hope you give it a go soon.
Kenny says
Never would have thought to use this fruit combination. Gonna try this one of these Fridays.
HWC Magazine says
Thanks Kenny. Another way to get those boys to say yes to fish.
Beau Herrin says
I'd never heard of a pineapple glaze on salmon until trying this recipe. I had some leftover smoked salmon from a previous shipment (https://lummiislandwild.com/product-category/smoked-salmon/) so I decided to try this recipe over the weekend. Wow, was it delicious! I'll be trying it again with just normal, not smoked salmon sometime next week. Excellent recipe!
HWC Magazine says
Thanks so much Beau! We are glad you enjoyed this recipe. We have not tried this recipe with smoked salmon before but I bet it would be delicious if you reduced the amount of teriyaki sauce to balance the sweet and savory notes of this recipe. Wishing you a super week ahead.
Gerlinde says
What a delicious looking recipe. Decades ago, when I lived in Germany , we had a dish called Hawaiian Toast . Pineapples in those days in Germany where a delicacy and always came in cans.
HWC Magazine says
Thank you Gerlinde. This recipe is great with either canned or fresh. pineapple.. I wonder in Germany was the pineapple toast kind of like the Asian shrimp toast but sweet? Will have to look that up since we are on this huge pineapple craze.
Juliana says
I love salmon and my husband does not...maybe this recipe will change his mind...thank you! And glad that you used can pineapple...I know, I know you showed me how to cut a fresh pineapple...
HWC Magazine says
We have the same situation here. We have 3 salmon lovers and one salmon hater. However, this recipe has maybe brought one finally around as he cleared his plate clean.
Liz says
I have some salmon in the freezer and will use your marinade!! Sounds perfect!!
HWC Magazine says
Thank you Liz. This is super easy recipe for those days when you do not have lots of time to fuss over dinner. Take Care
Balvinder says
Winner, Winner, Salmon Dinner!!! This looks amazing and I will add this to my recipe rotation.
HWC Magazine says
Thanks so much Balvinder. So happy to hear that you like this recipe. It certainly makes you think spring and summer thoughts. Stay well and take. care
John / Kitchen Riffs says
Salmon is so good! LOVE the wild stuff. Don't think I've had it with pineapple -- this looks like a wonderful recipe. Really nice -- thanks so much.
HWC Magazine says
We love salmon too! Glad we could show you a little different slightly sweet and savory recipe. Thanks and hope you are staying well John. Take care
Abbe@This is How I Cook says
What a great combo! We eat salmon once a week over here and we always have a pineapple in the house. Or a can in the pantry! Love these flavors and pineapple always seems so summery! Thanks Bobbi!
HWC Magazine says
Thank you Abbe. We also love wild salmon. So delicious and packed with omega 3's. The weather has been very wet and dismal so want to bring a little summer your way in a recipe. Take Care and stay well.
Raymund says
This makes me want to go to a tropical country now specially that its getting cold from where I am now. BTW that's a great recipe, plus is nice and simple!
HWC Magazine says
Thanks so much Raymund. We can't wait to be able to travel again too. The weather around here has not been much better. Cold and rainy. That is exactly why we chose to make something tropical in the oven as we are only fair weather grillers.. LOL Stay well and take care.
Priya says
Pineapple and siracha , something sweet something spicy. I love these kinds of recipes. Well done dear.
HWC Magazine says
Thanks so much Priya, glad you liked this recipe combo. We have to keep our palate happy. Stay well and take care.
mjskitchen says
I bet this is a winner! Salmon with pineapple just sounds like a perfect combination. Such a great dish!!! Thanks for sharing.
HWC Magazine says
Thanks MJ! A little bit sweet and little savory and spicy makes for a happy salmon and a happy hungry crew. Take Care and stay well.
Eha says
*smile* Just because I stated reading your luau rice recipe that I was not particularly fond of pineapple does not mean I am unwilling to try an interesting recipe ! This one makes me wonder how it would taste . . . love salmon and teriyaki is my second name ! Looks awfully come-hitherish . . . that last photo is a perfect take . . . be well . . .
HWC Magazine says
Eha, you are such a sweet friend. Supportive no matter what's on the table. We promise that the next recipe will not have pineapple in it. LOL However, we are quite happy to hear that our salmon is sort of sexy, so it has that going for it. Stay well and take care
Hannah says
What a lovely little tropical diversion! I rarely think to cook with pineapple, so I love this idea for a change of pace. I'm thinking pineapple glazed tofu will be on the menu very soon.... 🙂
HWC Magazine says
Thanks so much Hannah. For some reason, pineapple just makes us happy. Maybe it reminds us of being some place warm and tropical but is sure does bring a little extra deliciousness to our salmon or tofu. Fabulous on grilled tofu and grilled salmon with a teriyaki glaze. Will need to try it on grilled tofu next.