What the heck is this?
It’s your tropical dinner escape—no passport needed. This baked pineapple salmon is flaky, juicy, and bathed in a sweet and savory glaze that caramelizes perfectly in the oven. Fresh pineapple slices add a punch of bright acidity and natural sweetness that pairs beautifully with the richness of the salmon. Best part? Everything bakes in a foil packet for easy cleanup and maximum flavor-locking magic.

Why You’ll Love This Recipe

It tastes like vacation.
The glaze is sweet, tangy, garlicky, and addicting.
One-pan (or foil packet!) means almost no dishes.
Great for weeknights and dinner parties.
Ready in under 30 minutes.
Pairs well with rice, salad, or straight from the foil.

The Good Stuff You’ll Need

For the salmon:

1½ lb salmon fillet (skin on or off, your call)
Salt & pepper to taste
1½ cups fresh pineapple slices (canned works in a pinch)
2 tbsp green onions or cilantro, for garnish

For the pineapple glaze:

¼ cup pineapple juice (from the fresh slices or canned)
3 tbsp low-sodium soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar or lime juice
1 tbsp olive oil or sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional but )
Pinch of red pepper flakes (if you like a little kick)

Let’s Do This

1. Preheat and prep.
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly grease it. Place the salmon in the center, skin side down.

2. Make that glaze.
In a small bowl, whisk together pineapple juice, soy sauce, honey, vinegar, oil, garlic, ginger, and red pepper flakes. Taste it—it should be sweet, tangy, and a little savory. Adjust as needed.

3. Glaze & layer.
Season the salmon lightly with salt and pepper. Pour the glaze over the fish, then arrange pineapple slices on top and around it.

4. Foil it up.
Wrap the foil loosely around the salmon to make a packet—leave a bit of room inside for steam to circulate. Seal it tight.

5. Bake!
Pop it in the oven for 15–18 minutes, depending on thickness. Then, open the foil and broil for 2–3 minutes if you want a little caramelization on top. (Watch closely—it goes from golden to burnt fast.)

6. Garnish and serve.
Sprinkle chopped green onions or cilantro on top and serve over rice, quinoa, or sautéed greens. Spoon that extra glaze from the foil over everything—it’s liquid gold.

Serving Suggestions

Serve with coconut rice and roasted broccoli.
Spoon over a salad with mango and avocado for tropical vibes.
Flake it into tacos with cabbage slaw and lime crema.
Pair with a cold glass of sauvignon blanc or a pineapple mocktail.

Switch It Up

Use teriyaki sauce instead of the glaze for a shortcut.
Add thin bell pepper slices or red onion in the foil packet.
Swap salmon for shrimp or cod—adjust cook time accordingly.
Grill it instead of baking for that smoky touch.

Make-Ahead Tips

You can prep the glaze and marinate the salmon up to 8 hours ahead.
Assemble the foil packet and refrigerate until ready to bake.
Leftovers? They make killer rice bowls or salmon salad.

Questions People Actually Ask

Q: Can I use canned pineapple?
A: Yup! Just go for chunks or rings in juice, not syrup, and drain them well.

Q: What if I don’t have foil?
A: Use parchment paper or bake in a covered baking dish—it still steams beautifully.

Q: How do I know the salmon is done?
A: It should flake easily with a fork and be opaque in the center (or 125–130°F on a thermometer).

Baked Pineapple Salmon: Sweet, Savory, and Ridiculously Simple

Author: Tyla
Total Time: 27 minute
Yield: 4 servings

Print Recipe

Description

It’s your tropical dinner escape—no passport needed. This baked pineapple salmon is flaky, juicy, and bathed in a sweet and savory glaze that caramelizes perfectly in the oven. Fresh pineapple slices add a punch of bright acidity and natural sweetness that pairs beautifully with the richness of the salmon. Best part? Everything bakes in a foil packet for easy cleanup and maximum flavor-locking magic.

Instructions