This post may contain affiliate links. Please read our disclosure policy.
This is a tasty, healthy Thai inspired baked pineapple salmon that will be ready in only 20 minutes. You can make it all in one pan, with minimum clean-up and maximum flavor.
Salmon
Salmon is a delicious, versatile fish. It has firm, flaky flesh with a buttery, subtle flavor. Salmon can have a stronger flavor than many other fish, so finding a flavor palate to complement and highlight the gorgeous taste and texture of the salmon is critical. Many cultures have their own way of preparing fish, but in Thailand they are truly excellent. The Thai love using tropical flavors to bring out the best in a meal, and this Thai-inspired salmon recipe is no exception. The pineapple has a juicy, sweet flavor, which is complemented beautifully by the sweet chili sauce and hoisin sauce in the recipe.
Pineapple Salmon
The contrast between the buttery, flaky flesh of the fish and the juicy pineapple slices is just absolutely awesome. Best of all, you don’t need to live in Thailand or another tropical country to make this dish. It works really well with canned pineapple slices because we’ll be saving the juice from the can to make our sauce! The slices of pineapple add a really nice tropical touch to the presentation of this recipe. With a delicate garnish of cilantro, you have yourself a full, healthy, delicious meal ahead of you.
Ingredients for Baked Pineapple Salmon
To make this delicious salmon dish, you’ll need:
- Large salmon fillet
- Salt and pepper
- Butter
- Sweet chili sauce
- Hoisin sauce
- Lemon juice
- Garlic
- Pineapple Slices
- Lime or lemon wedges
- Cilantro
As you can see, these are all pretty basic ingredients. You probably have many of them in your pantry and fridge already, especially if you’ve been making other Asian-inspired dishes.
How To Make Baked Pineapple Salmon
- It’s really easy to make this dish! The first thing to do is preheat your oven to 375°F | 190°C and line a baking sheet with some non stick foil. This allows the fish to go into a nice, hot oven and get cooking as soon as it’s in the oven space.
- Now, place your salmon in the middle of the sheet. Season it with the salt and pepper. Next, you’re going to put pineapple slices underneath the salmon, all around the edges. Keep your pineapple juice in the can for later.
- Now take a bowl. In the bowl, whisk together the sweet chili sauce, melted butter, garlic, hoisin sauce, lemon juice, and about a quarter cup of pineapple juice. Pour this flavorsome mixture right onto the salmon.
- Next, put the salmon dish in the oven for about fifteen minutes. You can broil your salmon for the last five minutes. Once the edges of the salmon are a little blackened, you’ll know you’re pretty much done.
- Once the salmon is done, you can garnish it with cilantro. This will add heaps of texture and taste to your salmon.
What is the Sauce Made Of?
The sauce that we’ve mixed together is very reminiscent of the sauces used in Thai cuisine. Often, you’ll find Thai sauce made from a mixture of fish sauce, sugar, tamarind paste, and vinegar. The flavor profile here, using sweet chili sauce, hoisin, lemon juice, garlic, butter and pineapple juice, is very similar, and much easier to make if you don’t have an Asian grocer handy with tamarind paste on hand.
Tips and Tricks for Baked Pineapple Salmon
- Pineapple slices, rather than chunks or crushed pineapple, are best in this recipe. The slices are really easy to stick right in there under the salmon. Pineapple chunks, and especially crushed pineapple, can be overly wet and messy. That makes serving harder, when compared to the ease of simply serving everyone a pineapple slice with their salmon. Any kind of canned pineapple will do the job here, but we do strongly recommend slices.
- We strongly encourage you to simply lay the salmon in a single piece along the baking tray. If the salmon is too long, cut the end off, and place it on the side so it can cook, too. You want your salmon to cook simultaneously and evenly. If some of the salmon has folded under, it will wind up underdone. You don’t want that.
- If you don’t have any non stick foil on hand, you can spray the baking sheet. Doing so before laying down the salmon will prevent the salmon from sticking to the sheet! The cleanup will be a little trickier without the foil to catch all the sauce, but this will do in a pinch.
More Baked Salmon Recipes
- Baked Salmon with Potatoes
- Salmon and Asparagus in Foil
- Baked Salmon with Lemon Butter Cream Sauce
- Garlic Butter Baked Salmon
- Teriyaki Salmon
- Salmon Wellington
Pin this now to find it later
Pin It
Baked Pineapple Salmon
Equipment
Ingredients
- 2 1/2 pounds side of salmon
- salt and pepper, to taste
- 1 can pineapple slices, drained and reserve 1/4 cup of juice
- 1/2 cup sweet chili sauce
- 1/4 cup unsalted butter melted
- 4 tablespoons hoisin sauce
- 2 tablespoons fresh lemon juice
- 3 garlic cloves minced
- 2 tablespoons fresh cilantro, roughly chopped
- Lime slices, for serving
Instructions
- Preheat your oven to 375°F | 190°C. Line a baking sheet with nonstick aluminium foil.
- Place 2 1/2 pounds side of salmon on the sheet and season with salt and pepper on both sides.
- Arrange 1 can pineapple slices underneath the salmon.
- In a small bowl whisk together 1/2 cup sweet chili sauce, 1/4 cup unsalted butter melted, 4 tablespoons hoisin sauce, 3 garlic cloves minced, 2 tablespoons fresh lemon juice and 1/4 cup reserved pineapple juice. Pour the mixture over the salmon.
- Bake for 15 minutes or until flaky and cooked through. You can broil for the last 5 minutes until the edges are charred.
- Garnish with 2 tablespoons fresh cilantro.
- Serve with Lime slices.
- Enjoy!
Notes
- Pineapple slices, rather than chunks or crushed pineapple, are best in this recipe. The slices are really easy to stick right in there under the salmon. Pineapple chunks, and especially crushed pineapple, can be overly wet and messy. That makes serving harder, when compared to the ease of simply serving everyone a pineapple slice with their salmon. Any kind of canned pineapple will do the job here, but we do strongly recommend slices.
- We strongly encourage you to simply lay the salmon in a single piece along the baking tray. If the salmon is too long, cut the end off, and place it on the side so it can cook, too. You want your salmon to cook simultaneously and evenly. If some of the salmon has folded under, it will wind up underdone. You don’t want that.
- If you don’t have any non stick foil on hand, you can spray the baking sheet. Doing so before laying down the salmon will prevent the salmon from sticking to the sheet! The cleanup will be a little trickier without the foil to catch all the sauce, but this will do in a pinch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Sauce was very easy to make, but I like a little
Heat so I added sriracha in sauce. Also place salmon on a pellet grill at 375.
Thanks so much for trying it out Crystal! Cooking the salmon on a pellet grill sounds amazing. I bet that added a nice smoky flavor! 🔥😋
Hi Crystal I know this post has been abit but I like smoking my food as well, I was wondering with this recipe what woodchips did or would recommend, I have an electric smoker. Thank you.
Hi Jean! 😊 Great question — since both pineapple and salmon are fairly delicate, I’d recommend using a mild wood so the smoke doesn’t overpower the flavor. Apple wood is my top choice because it’s lightly sweet and pairs beautifully with pineapple, but cherry wood is also a great option for a subtle, fruity smoke, and alder works well too as a classic choice for salmon. I’d avoid stronger woods like hickory or mesquite, especially in an electric smoker, as they can be too intense for this recipe.
Could this made “en papillote” (in a sealed parchment “pouch”) and, if so, would you change anything? I wondering if you would perhaps add a little cornstarch to the sauce mixture and heat it first to thicken, and then let it cool some before spooning it over the salmon. I’ve just been so happy with individual salmon fillets I’ve prepared in this style, as the salmon stays so moist and it’s ready in 10 minutes when cooked in a 400 degree oven.
Hi Diane! Yes, you can absolutely make this en papillote — it’ll turn out really juicy! For this recipe:
Skip the cornstarch — the sauce won’t reduce in a sealed pouch.
Add a couple pineapple slices inside each pouch with the salmon.
Spoon the sauce over, seal tightly, and bake at 400°F for about 10–12 minutes (for individual portions).