Ingredients:
1 (3-pound) salmon fillet, cut in half
1 (14-ounce) can pineapple tidbits or rings, cut into smaller pieces (reserve some for topping)
1/4 cup pineapple juice
2 tablespoons unsalted butter, melted
2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon light brown sugar
1 1/2 tablespoons honey
1-2 large garlic cloves, minced
3-4 fresh mint leaves, chopped (for garnish)
1 teaspoon sea salt
1 teaspoon smoked paprika
1/8 teaspoon white pepper
Directions:
Preheat oven to 400°F.
Pat salmon dry with paper towels and cut into two even pieces.
Cover the bottom of a large sheet pan with aluminum foil or parchment paper.
Place pineapple rings on the foil, then place salmon on top.
In a bowl, mix chopped pineapple, melted butter, sesame oil, lemon juice, honey, brown sugar, minced
garlic, and salt to make the marinade.
Spread the marinade over the salmon, ensuring full coverage. Marinate for 15-30 minutes in the fridge.
Bake in the oven for 40 minutes or until the internal temperature reaches 145°F.
Let the salmon rest for 10 minutes before serving. Garnish with fresh mint.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 809 kcal | Servings: 4