Pineapple Glazed Salmon

Baked whole salmon with toasty pineapple chunks on a white plate, garnished with green onions.

5 from 12 votes

Pineapple Glazed Salmon is an easy less than 30-minute baked tropical dinner with a teriyaki glaze and roasted pineapple chunks for a show stopper main dish.

Prep Time15

Cook Time15

Total Time30

Course: Mains

Cuisine: American

Servings:

Calories: 335kcal

Author: HWC Magazine

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.

Notes

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.

If you want to use fresh pineapple, instead of no added sugar canned pineapple, feel free to do so. You will need to replace the juice from the canned pineapple with the juice of 2 fresh oranges or pineapple juice or another juice of choice. Be sure to check out our video on how to cut a fresh pineapple.

In order for the pineapple to get a delicious glaze on top and brown, you are going to need to add a little olive oil, coconut oil or even just a spritz of oil just before broiling for the best results.

You can grill your salmon in foil outdoors, if you like too. However, we still like to broil our salmon for just 2 to 3 minutes in the oven before serving to get those delicious little bronze tidbits on the edges of the pineapple, but not required.

Nutrition