Introduction

This Honey Pineapple Salmon combines tender, flaky fish with a sweet and tangy glaze that’s bursting with tropical flavors. Paired with a fresh pineapple salsa, it’s a vibrant dish perfect for a quick weeknight dinner or an impressive meal for guests.

The image shows a glass baking dish with cooked salmon fillets that have a golden brown color and slightly crispy edges. On top of the fillets, there are chunks of bright yellow pineapple, some pieces appearing caramelized. The pineapple is sprinkled with small bits of green herbs and possibly black pepper or seeds. The dish sits on a white marbled surface, and in the background, there is a white plate with cutlery partly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (about 6 oz each, skin on or off)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
⅓ cup honey
¼ cup soy sauce (low sodium preferred)
½ cup fresh pineapple juice (or canned, unsweetened)
2 cloves garlic, minced
1 tbsp lime juice (for balance)
1 tsp grated fresh ginger (optional, for extra depth)
½ tsp red pepper flakes (optional, for heat)
1 cup fresh pineapple, diced
¼ cup red bell pepper, finely chopped
¼ cup red onion, finely chopped
1 tbsp cilantro, chopped
1 tbsp lime juice (for salsa)
½ tsp honey (for salsa)
Pinch of salt (for salsa)

Instructions

Step 1: Pat the salmon fillets dry with paper towels, then season both sides with salt, black pepper, and paprika.
Step 2: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if using skin-on) and sear for 3-4 minutes until golden brown.
Step 3: Flip the salmon and cook for another 2-3 minutes until nearly cooked through. Remove the salmon from the pan and set aside.
Step 4: Reduce heat to medium. In the same skillet, add honey, soy sauce, pineapple juice, garlic, lime juice, ginger, and red pepper flakes. Stir well and let the sauce simmer for 3-4 minutes until it thickens slightly.
Step 5: Return the salmon to the pan, spooning the glaze over each fillet. Cook for another 2-3 minutes, basting with the sauce, until the salmon is fully cooked and glazed.
Step 6: In a small bowl, combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, honey, and a pinch of salt. Stir and let the salsa sit for 5 minutes to enhance the flavors.
Step 7: Plate the salmon over rice or quinoa, drizzle extra glaze on top, add a spoonful of pineapple salsa, and serve immediately.

Tips & Variations

Use fresh pineapple juice for the best flavor, but canned unsweetened juice works well in a pinch.
Adjust red pepper flakes to your heat preference or omit for a milder dish.
Serve with steamed vegetables or a light salad to round out the meal.
For a smoky twist, try adding a pinch of smoked paprika instead of regular paprika.

Storage

Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over low heat or in the microwave to avoid drying it out. The salsa is best served fresh but can be kept chilled and stirred before serving.

How to Serve

A glass rectangular baking dish holds a cooked salmon fillet with a slightly crispy, golden brown top layer showing grill marks. On top of the salmon are several chunks of bright yellow pineapple and small green herb leaves, likely chopped cilantro or parsley, scattered evenly. The dish has a shiny, glazed look from a sauce coating the salmon and pooling slightly around the edges. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just make sure to thaw it completely and pat it dry before seasoning and cooking to get a nice sear.

What can I substitute if I don’t have fresh pineapple?

You can use canned pineapple chunks drained well for the salsa, and canned unsweetened pineapple juice for the glaze. Fresh is preferred for the best flavor.