This baked pineapple salmon recipe is great if you are trying to switch up your routine salmon recipe and try something out that is the perfect balance of sweet and sour.
Salmon is one of those foods that can be hard to enjoy unless you know how to season and cook it correctly. It can easily taste bland, rubbery and lifeless without the right flavors and cooking methods. This recipe balances the salmon out perfectly and leaves you with an incredibly flavorful and flaky fish. It’s great with some rice and veggies of choice.
Ingredients for Baked Pineapple Salmon
- Salmon filet: I would recommend getting a filet that is about one pound
- Sweet chili sauce: I use Frank’s Red Hot brand
- Soy sauce: I used low sodium for this recipe, but full sodium is fine
- Minced garlic: jarred works fine
- Pineapple chunks: from a can
- Pineapple juice: also from a can
- Cilantro: fresh and diced up very small
- Salt and pepper: to taste
- Green onion: for garnish
- Lime: wedges to squeeze over at the end
How to make Baked Pineapple Salmon
First, chop the pineapple chunks into small pieces. Then, chop the cilantro as much as possible. In a medium sized bowl, combine the sweet chili sauce, soy sauce, minced garlic, diced pineapple chunks, pineapple juice and chopped cilantro. Add salt and pepper to taste.
Add salmon filet and let marinate on the counter for 15 minutes. While marinating, preheat the oven for 400 degrees Fahrenheit. Once heated, transfer just the salmon to a baking pan. Pile marinade over the salmon filet.
Bake for 25-30 minutes or until the internal temperature of the salmon has reached 145 degrees Fahrenheit. Remove the salmon from the oven and transfer to a serving dish. Garnish with chopped green onions and a squeeze of lime. Then enjoy!
Does canned or fresh pineapple work better for this recipe?
I personally like using canned pineapple for this recipe. It’s much more convenient than buying a fresh pineapple, waiting for it to ripen and then cutting it. Plus, the chunks are stored juice when you buy it canned so it’s easy to set aside some juice for the recipe.
What should this be served with?
This recipe goes perfect with some rice and veggies. You can have some simple steamed veggies or switch it up and make a tasty vegetable side dish. Here are a few veggie side dish ideas to pair with this baked pineapple salmon:
- Maple Bacon Roasted Brussel Sprouts
- Honey Roasted Sweet Potatoes
- Roasted Parmesan Breadcrumb Asparagus
- Simple Roasted Carrots and Green Beans
Is this salmon recipe healthy?
Yes! This baked pineapple salmon is an excellent source of protein, about 30 grams per serving and high in heart healthy omega-3 fatty acids. It’s also rich in vitamins and minerals.
One serving of salmon is about 300 calories and is an excellent source of B vitamins, vitamin C, vitamin D, vitamin E, copper, manganese, phosphorus, potassium and selenium. It’s also a good source of folate, magnesium and zinc.
Overall this dish is very rich in nutrients and is a great addition to a healthy meal. Because this meal is rather low in carbohydrates, make sure to pair this with a grain or starchy vegetable to ensure you stay full and satisfied.
How to store Baked Pineapple Salmon
If you have leftovers, I recommend storing the rest in an airtight container. It should keep in the refrigerator for about 2-3 days. Once you are ready to eat your leftovers, you can easily heat it up in the microwave or the oven. Both methods make for delicious leftovers!
It’s also possible that you have leftover marinade from this recipe. If you do, you can also store it in the refrigerator for 2-3 days. You can heat it up and use it as a sauce for chicken, vegetables or fish! It’s very versatile. One word of caution, it might taste a bit fishy.
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Baked Pineapple Salmon
- 1 lb salmon
- 2 tbsp sweet chili sauce
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1/2 cup pineapple chunks chopped
- 2 tbsp pineapple juice
- 1 tbsp cilantro chopped
- 1 tbsp green onion for garnish, optional
- lime juice for garnish, optional
- In a medium sized bowl, combine sweet chili sauce, olive oil, soy sauce, garlic, ginger, chopped pineapple chunks, pineapple juice and chopped cilantro. Whisk together.
- Add salmon filet and marinate on the counter for 15 minutes. While marinating, preheat the oven for 400 degrees Fahrenheit.
- Transfer salmon to a baking sheet and top with marinade. Bake for 25-30 minutes.
- Once out of the oven, top with chopped green onion and lime juice, if desired.