Honey Pineapple Salmon

This honey pineapple salmon is a vibrant, sweet, and savory dish that brings tropical flair to any dinner table. I take tender salmon fillets and glaze them with a sticky-sweet mixture of honey, soy sauce, garlic, and pineapple, then bake or pan-sear them to juicy perfection. It’s one of my go-to meals when I want something that feels a little special without requiring a lot of time or ingredients.

Why You’ll Love This Recipe

I love how fast and flavorful this dish is. The honey caramelizes beautifully, the pineapple adds a tangy brightness, and the savory soy-garlic base ties it all together. It’s an excellent way to switch up my salmon routine, and it pairs well with both rice and vegetables. Plus, the whole thing comes together in under 30 minutes, making it perfect for weeknights or casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets
• Pineapple chunks (fresh or canned, with juice)
• Honey
• Soy sauce
• Garlic (minced)
• Ginger (optional, grated for extra flavor)
• Olive oil or butter
• Green onions or cilantro (for garnish)
• Salt and pepper

Directions

1. Prepare the marinade
In a small bowl, I mix honey, soy sauce, pineapple juice (from the can or fresh), minced garlic, and a bit of grated ginger if I’m using it. I set aside a couple of tablespoons of the marinade for brushing during cooking.

2. Marinate the salmon
I place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. I let it marinate in the fridge for at least 15–20 minutes (but no longer than 1 hour so the fish doesn’t break down too much).

3. Cook the salmon
I heat olive oil or butter in a skillet over medium heat, then place the salmon skin-side down and cook for about 3–4 minutes. I flip and cook the other side for another 2–3 minutes, brushing with the reserved marinade until the salmon is caramelized and cooked through.

4. Add pineapple
In the last 2 minutes of cooking, I add the pineapple chunks to the pan to heat them up and lightly caramelize the edges.

5. Serve
I plate the salmon with spoonfuls of the cooked pineapple on top and sprinkle with fresh green onions or cilantro. It’s perfect with steamed rice or quinoa and some sautéed greens.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Marinate time: 15–30 minutes
Cook time: 10–12 minutes
Total time: About 30–40 minutes

Variations

• I sometimes grill the salmon instead of pan-searing for a smoky flavor.
• For extra spice, I add a dash of sriracha or red pepper flakes to the marinade.
• I’ve also made this with mahi-mahi or tilapia—it works just as well.
• If I want a thicker sauce, I simmer the leftover marinade with a cornstarch slurry to create a glaze.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over low heat or the microwave on 50% power to keep the salmon from drying out. If I have extra pineapple, I like to warm it separately and serve it on the side.

FAQs

Can I use frozen salmon for this recipe?

Yes, I just make sure to thaw it completely and pat it dry before marinating.

Do I need to remove the salmon skin?

I usually leave the skin on while cooking to help keep the fillet moist, then remove it after if I prefer.

Can I bake this instead of pan-searing?

Absolutely. I bake it at 400°F for about 12–15 minutes, brushing with the marinade halfway through.

How do I keep salmon from drying out?

I avoid overcooking and use a marinade that helps lock in moisture. Cooking it just until the flesh flakes is the key.

What sides go well with honey pineapple salmon?

I like serving it with jasmine rice, coconut rice, roasted vegetables, or even a tropical slaw.

Conclusion

This honey pineapple salmon is a quick and flavorful recipe that brings sweetness, zing, and a satisfying richness all in one bite. It’s easy enough for a weeknight but special enough for guests, and I find myself coming back to it again and again whenever I want a dish that feels both light and indulgent.

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