Baked Pineapple Salmon Thai (Print)

Pineapple, salmon, and savory Thai-inspired glaze baked for juicy flavor and easy cleanup in just 20 minutes.

# Components:

→ Meats

01 - 2 1/2 pounds side of salmon

→ Fruits

02 - 1 can pineapple slices, drained, with 1/4 cup juice reserved

→ Sauces

03 - 1/2 cup sweet chili sauce
04 - 1/4 cup unsalted butter, melted
05 - 4 tablespoons hoisin sauce
06 - 2 tablespoons fresh lemon juice

→ Aromatics

07 - 3 garlic cloves, minced

→ Spices

08 - Salt to taste
09 - Black pepper to taste

→ Garnish

10 - 2 tablespoons fresh cilantro, roughly chopped
11 - Lime slices for serving

# Method:

01 - Preheat oven to 375°F (190°C). Line a baking tray with nonstick aluminum foil.
02 - Lay the side of salmon on the prepared tray and season both sides generously with salt and black pepper.
03 - Place the drained pineapple slices underneath the salmon, spreading them evenly.
04 - In a small mixing bowl, whisk together sweet chili sauce, melted unsalted butter, hoisin sauce, minced garlic, fresh lemon juice, and reserved 1/4 cup pineapple juice. Evenly pour the sauce mixture over the salmon.
05 - Bake for 15 minutes, or until the salmon flakes easily and is cooked through. For caramelized edges, broil during the last 5 minutes if desired.
06 - Remove from oven, sprinkle with chopped fresh cilantro, and serve with lime slices on the side.

# Expert Advice:

01 -
  • Uses only one pan so cleaning up is fast
  • Ready in twenty minutes which is perfect when you want something quick but impressive
  • Pantry-friendly ingredients with just fresh lemon and cilantro to brighten it up
  • Juicy pineapple and flaky salmon make the perfect sweet and savory combo
02 -
  • High in protein thanks to the generous salmon fillet
  • Perfect for gluten-free diets with careful sauce label checking
  • Works as a showstopping main for dinner parties or fast family meals
  • Freezes well in portions after baking which makes meal prep easy
03 -
  • Never skip arranging the pineapple under the fish as it prevents drying and adds layer after layer of flavor
  • Always taste the glaze before pouring and tweak the acid or sweetness to your liking
  • If using the broiler keep a close eye in the last minutes to avoid burning as sweet sauces brown fast

Back