Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
- Minimal Cleanup: Prepared in a single pan, reducing the time spent on dish duty.
- Flavorful: The combination of sweet pineapple and tangy sauce enhances the natural richness of the salmon.
- Healthy: Packed with protein and omega-3 fatty acids from the salmon, plus vitamins from the pineapple.
Ingredients
- 2 ½ pounds (1.2 kg) side of salmon
- Salt and pepper, to taste
- ½ cup sweet chili sauce
- ¼ cup unsalted butter, melted
- 4 tablespoons hoisin sauce
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 can pineapple slices, drained (reserve ¼ cup of juice)
- 2 tablespoons fresh cilantro, roughly chopped
- Lime slices, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set the oven to 375°F (190°C). Line a baking sheet with non-stick aluminum foil.
- Prepare Salmon: Place the salmon in the center of the prepared baking sheet. Season both sides with salt and pepper. Arrange pineapple slices underneath and around the salmon.
- Make Sauce: In a bowl, whisk together sweet chili sauce, melted butter, hoisin sauce, lemon juice, minced garlic, and ¼ cup of reserved pineapple juice.
- Apply Sauce: Pour the sauce mixture over the salmon, ensuring even coverage.
- Bake: Bake in the preheated oven for 15 minutes, or until the salmon is cooked through and flakes easily with a fork. For a caramelized finish, broil for an additional 5 minutes until the edges are slightly charred.
- Garnish and Serve: Sprinkle chopped cilantro over the salmon and serve with lime slices.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Variations
- Spicy Kick: Add red pepper flakes or a dash of sriracha to the sauce for extra heat.
- Herb Substitute: Replace cilantro with fresh basil or parsley for a different flavor profile.
- Citrus Twist: Use orange juice instead of lemon juice for a sweeter citrus flavor.
- Grilled Version: Grill the salmon and pineapple slices for a smoky flavor.
Storage/Reheating
- Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, microwave on medium power until heated, ensuring not to overcook and dry out the salmon.
FAQs
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Ensure to extract some juice for the sauce.
What can I substitute for hoisin sauce?
A mixture of soy sauce and a bit of honey or molasses can serve as a substitute.
Is this recipe gluten-free?
Ensure that the hoisin and sweet chili sauces used are gluten-free to make the dish suitable for gluten-free diets.
Can I prepare this dish ahead of time?
You can prepare the sauce and marinate the salmon up to 2 hours in advance. Store in the refrigerator until ready to bake.
What side dishes pair well with this salmon?
Steamed rice, quinoa, or a fresh green salad complement this dish nicely.
Can I use frozen salmon fillets?
Yes, thaw them completely and pat dry before using.
How can I make the dish less sweet?
Reduce the amount of sweet chili sauce and increase the lemon juice for a tangier flavor.
What other fish can I use for this recipe?
Firm fish like cod or halibut can be used as alternatives.
How do I prevent the salmon from sticking to the foil?
Using non-stick foil or lightly greasing the foil with oil can prevent sticking.
Conclusion
This Baked Pineapple Salmon offers a harmonious blend of sweet and savory flavors, making it a delightful addition to your meal repertoire. Its quick preparation and minimal cleanup make it an ideal choice for both weeknight dinners and special occasions. Enjoy this flavorful dish with your favorite sides and savor the taste of the tropics at home.
Baked Pineapple Salmon recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Delight in the tropical flavors of Thai-inspired Baked Pineapple Salmon! Tender salmon fillets are baked with juicy pineapple slices and coated in a luscious sweet chili and hoisin sauce. This 20-minute recipe is perfect for quick, healthy dinners with minimal cleanup.
Ingredients
- 2 ½ pounds (1.2 kg) side of salmon
- Salt and pepper, to taste
- ½ cup sweet chili sauce
- ¼ cup unsalted butter, melted
- 4 tablespoons hoisin sauce
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 can pineapple slices, drained (reserve ¼ cup juice)
- 2 tablespoons fresh cilantro, roughly chopped
- Lime slices, for serving
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Line a baking sheet with non-stick aluminum foil.
- Prepare Salmon: Place salmon on the baking sheet. Season with salt and pepper. Arrange pineapple slices underneath and around the salmon.
- Make Sauce: In a bowl, whisk together sweet chili sauce, melted butter, hoisin sauce, lemon juice, garlic, and reserved pineapple juice.
- Apply Sauce: Pour the sauce over the salmon, coating evenly.
- Bake: Bake for 15 minutes or until salmon flakes easily with a fork. For a caramelized finish, broil for an additional 5 minutes.
- Garnish and Serve: Sprinkle cilantro over the salmon and serve with lime slices.
Notes
- Spicy Variation: Add red pepper flakes or sriracha for extra heat.
- Citrus Twist: Substitute orange juice for lemon juice.
- Herb Substitute: Use basil or parsley instead of cilantro.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai-Inspired
