Honey Pineapple Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 lbs salmon fillet, sliced in half
→ Marinade & Sauce
02 -
1/4 cup juice from a can of pineapple
03 -
14 oz can of pineapple chunks or rings, diced smaller
04 -
2 tbsp melted ghee or unsalted butter
05 -
2 tbsp toasted sesame oil
06 -
1 1/2 tbsp honey
07 -
1 tbsp light brown sugar
08 -
1 tbsp squeezed lemon juice
09 -
1-2 minced large garlic cloves
10 -
1 small onion, chopped (optional)
→ Seasonings & Garnish
11 -
1/8 tsp ground white pepper
12 -
1 tsp flaky sea salt
13 -
1 tsp smoked paprika
14 -
A few fresh mint leaves, chopped for topping
→ Caramelized Pineapple (Optional)
15 -
1/2 cup light brown sugar
16 -
2 tbsp unsalted butter
# Instructions:
01 -
Start by heating your oven to 400°F. Take the salmon out of its package, pat it dry with some kitchen paper, and slice it into 2 even halves.
02 -
Cover a large baking sheet with parchment paper or foil. Lay out the pineapple chunks in pairs and put the salmon pieces on top.
03 -
Mix the small pineapple pieces, warm butter, sesame oil, pineapple liquid, freshly squeezed lemon juice, honey, brown sugar, garlic, paprika, white pepper, and sea salt in a bowl until well blended.
04 -
Coat the salmon thoroughly with the mixture you prepared. Let it sit in the fridge for at least 15 to 30 minutes to soak up the flavors.
05 -
Pop the baking tray into the oven, placing it in the middle. Cook for around 25-30 minutes or until the salmon hits 145°F internally. Cover the tray with foil while baking to keep it moist.
06 -
After baking, allow the salmon to cool for about 10 minutes before you serve. Sprinkle some fresh mint on top for a nice touch (if you like).
# Notes:
01 -
Want extra flair? Cook up the caramelized pineapple topping by heating pineapple chunks with brown sugar, butter, and onion until they're golden brown.
02 -
Feel free to adjust the cooking time within the 25–30 minute window depending on how you like your salmon cooked.