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This honey pineapple salmon is one of those quick dinners that manages to taste like vacation and satisfy everyone at the table. With its sweet tangy glaze and fresh pineapple salsa on top it has rescued me from many boring weeknight meals when I wanted something special but only had half an hour to cook.
The first time I made this was for a last minute summer BBQ and even my picky nephew asked for seconds. It is now in heavy rotation for warm weather family get togethers.
Ingredients
- Salmon fillets: a tender protein rich base fresh fillets from the seafood counter have the best flavor
- Olive oil: helps crisp up the salmon in the pan opt for a fruity extra virgin variety
- Salt and black pepper: balance the sweetness and wake up the salmon buy fine sea salt if possible
- Paprika: adds a warm subtle background without overpowering the fish look for fresh paprika bright in color
- Honey: brings natural sweetness and creates a sticky glaze using good local honey really matters here
- Soy sauce: provides savory depth the low sodium version keeps things from getting too salty
- Fresh pineapple juice: adds a tart tropical flavor if using canned make sure it is unsweetened
- Garlic: builds a savory backbone mince cloves freshly for more punch
- Lime juice: brightens the glaze and salsa freshly squeezed is well worth the effort
- Fresh ginger: offers gentle heat and aroma use if you love a hint of spice
- Red pepper flakes: punch up the heat level sprinkle in more if you like things spicy
- Fresh pineapple for salsa: delivers juicy bursts of natural sweetness pick fruit that smells fragrant and yields slightly
- Red bell pepper and red onion: provide crunch and color in the salsa choose firm crisp veggies
- Cilantro: gives a fresh herbal note chop leaves just before you make the salsa
- A little extra honey and salt in the salsa: round out the flavors
Step-by-Step Instructions
- Pat The Salmon Dry:
- Blot each fillet dry with paper towels so you get a good sear. Moisture is the enemy of crispness at this stage.
- Season The Fillets:
- Sprinkle both sides of each salmon fillet with salt black pepper and paprika so every bite is flavorful. Rub gently to help the seasonings stick.
- Sear The Salmon:
- Heat the olive oil in a large skillet over medium high heat. When the oil shimmers add the salmon skin side down if using skin on and cook three to four minutes until the skin is crisp and the underside is golden. Resist moving them early or you may tear the fillets.
- Flip And Finish Cooking:
- Carefully turn each fillet and cook another two to three minutes just until nearly cooked through. Remove them from the skillet and keep them warm on a plate so they do not overcook.
- Make The Honey Pineapple Glaze:
- Reduce the stove to medium. Pour the honey soy sauce pineapple juice minced garlic lime juice ginger and red pepper flakes into the hot skillet. Stir and simmer the mixture for three to four minutes until the glaze thickens and starts to coat the spoon.
- Glaze The Salmon:
- Return the salmon fillets to the skillet nestling them in the glaze. Spoon the sauce over each fillet as they simmer for two to three more minutes. This lets the salmon soak up the flavors and get that irresistible sticky glaze.
- Prepare The Pineapple Salsa:
- Combine diced pineapple red bell pepper red onion cilantro lime juice honey and salt in a mixing bowl. Stir well and let the salsa sit for five minutes to let the ingredients meld.
- Serve And Enjoy:
- Place each salmon fillet over a bed of rice or quinoa. Drizzle extra glaze and top with a big spoonful of salsa for a burst of freshness. Serve while hot for best results.
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My favorite part is always the sweet and tangy pineapple glaze which makes everyday salmon feel gourmet. The first time my husband tasted this he said it reminded him of a beachside meal during our Hawaii trip. Now every time I make this dish it brings those vacation memories right back.
Storage Tips
Store any leftover salmon and salsa in separate airtight containers in the fridge. The salmon will keep well for up to two days and tastes great cold over salads. If you need to reheat it be gentle and use a low temperature in the oven or microwave to avoid drying out the fillets.
Ingredient Substitutions
If you do not have fresh pineapple juice bottled works in a pinch but always buy one with no added sugars. Maple syrup can be swapped for honey in the glaze for a subtly different sweetness. You can also use trout or even firm tofu instead of salmon if desired.
Serving Suggestions
Serve this salmon over jasmine rice coconut rice or a bed of quinoa to soak up every drop of glaze. For a lighter meal pair with mixed greens or a crunchy slaw. A squeeze of extra fresh lime on top brightens all the flavors beautifully.
Cultural Note
Glazing fish with fruit and honey has roots in both Hawaiian and Pan Asian cooking traditions offering a perfect balance of sweet salty and tangy. Pineapple adds that tropical flair while the soy and ginger nod to classic Asian condiments I love playing with both influences in this recipe.
Frequently Asked Questions About Recipes
- → Can I use canned pineapple for the glaze and salsa?
Yes, canned unsweetened pineapple works well for both the glaze and salsa, though fresh pineapple provides extra brightness.
- → What sides pair well with honey pineapple salmon?
Serve with rice, quinoa, or coconut rice to soak up the glaze, and add sautéed greens or a light salad for balance.
- → Can the salsa be made ahead of time?
Absolutely! Prepare the pineapple salsa a few hours before serving and refrigerate to enhance the flavors.
- → How do I know when the salmon is cooked through?
The salmon should flake easily with a fork and appear opaque in the center. Avoid overcooking to keep it moist.
- → Is there a substitute for soy sauce in the glaze?
You can use tamari for a gluten-free option or coconut aminos for a slightly sweeter, soy-free alternative.