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–+ servings
Baked Pineapple Salmon

Sweet and Savory Baked Pineapple Salmon in 20 Minutes

Enjoy a quick and healthy meal with this Baked Pineapple Salmon recipe that combines sweet and savory flavors in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2.5 pounds Salmon Fresh or frozen
  • to taste Salt
  • to taste Pepper
For the Pineapple and Sauce
  • 1 can Pineapple slices Canned slices preferred
  • 1/2 cup Sweet chili sauce
  • 2 tablespoons Unsalted butter Can substitute with olive oil
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons Fresh lemon juice Can substitute with lime juice
  • 2 cloves Garlic (minced) Fresh preferred
For Garnish
  • Fresh cilantro Can substitute with parsley
  • Lime slices For serving

Equipment

  • Oven
  • Baking sheet
  • Nonstick aluminum foil
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with nonstick aluminum foil.
  2. Season both sides of the salmon generously with salt and pepper, then place it skin side down on the baking sheet.
  3. Arrange the drained pineapple slices beneath the salmon on the baking sheet.
  4. In a bowl, whisk together the sweet chili sauce, melted butter, hoisin sauce, minced garlic, fresh lemon juice, and a dash of reserved pineapple juice.
  5. Pour the sauce evenly over the salmon.
  6. Bake for about 15 minutes, or until the salmon flakes easily with a fork. Optionally, broil for an additional 5 minutes for a charred finish.
  7. Garnish with fresh cilantro and serve alongside lime slices.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Serve with jasmine rice or stir-fried vegetables for a complete meal. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.

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