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Sweet and Spicy Pineapple Salmon

Sweet spicy pineapple salmon features a caramelized sweet-heat pineapple chili glaze that turns glossy and amber in the oven. The salmon stays juicy while pineapple chunks sizzle beside it, then broil for a browned, sticky finish.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

salmon fillets
  • 4 salmon fillets (6 oz each)
pineapple juice
  • 0.5 cup pineapple juice
honey
  • 3 tbsp honey
soy sauce
  • 2 tbsp soy sauce
sriracha
  • 1 tbsp sriracha
garlic
  • 2 clove garlic, minced
fresh pineapple chunks
  • 1 cup fresh pineapple chunks
cornstarch
  • 1 tbsp cornstarch mixed with 1 tablespoon water
seasoning
  • 0.25 tsp salt and pepper to taste
fresh cilantro
  • 0.25 cup fresh cilantro for garnish

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Make the pineapple chili glaze
  1. In a saucepan, mix pineapple juice, honey, soy sauce, sriracha, and minced garlic until combined. Bring to a simmer over medium heat and stir often.
  2. Stir the cornstarch mixture into the simmering sauce and cook until thickened, about 1–2 minutes. The glaze should look smooth and glossy.
Marinate the salmon
  1. Season the salmon fillets with salt and pepper to taste on both sides. Brush with half the pineapple glaze, coating lightly.
  2. Let the salmon marinate for 20 minutes so the glaze clings. It will look slightly tacky as it rests.
Bake and caramelize
  1. Preheat the oven to 400°F. Arrange the salmon on a lined sheet pan with fresh pineapple chunks around it.
  2. Bake for 15–18 minutes, brushing the salmon with extra glaze halfway through. The salmon should be opaque and the pineapple should look lightly browned.
  3. Broil for 2–3 minutes until caramelized. Look for amber, glossy spots on the glaze and lightly charred edges on pineapple.
Finish
  1. Top with fresh cilantro for garnish right before serving. The surface should still be shiny from the reduced pineapple glaze.

Notes

For best caramelization, keep the glaze warm and brush the salmon right before baking and again halfway through. Refrigerate leftovers in a sealed container for up to 3 days; freeze salmon only up to 2 months for best texture. For a lower-sodium option, use reduced-sodium soy sauce and taste the glaze before adding more salt.