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Sweet and Spicy Pineapple Salmon

Sweet and spicy pineapple salmon is brushed with a honey-sriracha glaze, then baked with juicy pineapple chunks until tender. A quick stovetop glaze adds a glossy finish and a bright balance of sweet, savory, and heat.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting time 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 1 can (20 oz) pineapple chunks in juice drained, reserving 0.5 cup juice and 1 cup chunks
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 1 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch
  • 1 tbsp cold water
For the salmon
  • 1 tsp neutral oil such as canola
  • 1.5 lb salmon fillet cut into 4 pieces
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 1-quart saucepan
  • 1 9x13-inch baking dish

Method
 

Make the glaze
  1. In a 1-quart saucepan, combine the reserved pineapple juice, soy sauce, honey, sriracha, garlic, and ginger.
  2. Bring to a simmer over medium heat and cook for 3 minutes.
  3. Stir the cornstarch and cold water together.
  4. Add the cornstarch mixture to the pan and cook for 1 minute, stirring, until the glaze thickens.
Bake the salmon
  1. Heat the oven to 400°F and lightly grease a 9x13-inch baking dish with the oil.
  2. Put the salmon in the dish skin-side down and season with the salt and pepper.
  3. Scatter the pineapple chunks over and around the salmon.
  4. Brush the salmon with half of the glaze.
  5. Bake for 12 to 16 minutes, until the thickest part of the salmon reaches 145°F.
  6. Rest for 3 minutes, then serve with the remaining glaze.

Notes

For tender salmon, check the thickest part with an instant-read thermometer and avoid baking past 145°F. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Use tamari instead of soy sauce for a gluten-free option.