Pineapple Salmon is a delicious, healthy meal that pairs the hearty, deep flavors of salmon with the juicy, sweet taste of fresh pineapple. This combination gives you a meal that’s enjoyable to eat and also brimming with good-for-you nutrients.
Best of all, the baked salmon is made in one pan, making easy cleanup and helping you get dinner on the table quickly!
The sauce used in this recipe uses a sweet and spicy mix of flavors. Honey, teriyaki sauce, fresh lemon juice, and minced garlic combine to create a savory blend of tropical flavors that perfectly complements the salmon and pineapple. With healthy omega-3 fatty acids from the salmon and packed with vitamins from the pineapple, this dish is as nutritious as it is delicious.
We like to pair this pineapple salmon with our pineapple salsa for even more flavor! Add some cauliflower or white rice and roasted green beans to round out your meal, and dinner is done! Or turn this fabulous salmon into Salmon Tacos for a special dinner treat. And the next day, you can have a great salad for lunch with your leftover baked pineapple salmon.
Don’t miss these other great salmon recipes: Southern favorite Salmon Patties, Baked Salmon with Chile-Caper Vinaigrette, Easy Salmon with Lemon Zest and Herbs, and Slow-Roasted Salmon with Fennel, Citrus, and Chiles.
Notes about ingredients
Because this dish uses minimal ingredients, it’s important to go for fresh! See the recipe card below for full ingredients and instructions.
Fish: If you can’t find skinless salmon, use a small, sharp knife like this one to remove the skin.
Pineapple: Fresh pineapple is preferable for its natural sweetness, but canned pineapple will work too. Have you ever thought about growing your own pineapple?
Sauce: Our sauce includes kosher salt and freshly cracked pepper for basic seasoning and melted butter for richness. Teriyaki sauce and fresh lemon juice add an exciting zing, while honey adds sweetness.
Finally, fresh minced garlic gives an aromatic edge to the dish.
Sesame oil: The secret ingredient! Just a drizzle of this flavorful oil takes your salmon up a notch.
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While we love our Pineapple Salmon as it is, you can easily change things up:
- Replace the salmon with shrimp or chicken for a different protein.
- This recipe is also delicious with other fish, such as mahi mahi, cod, or halibut.
- Add a bit of heat with diced jalapenos, hot sauce, or red pepper flakes.
- Stir in brown sugar in lieu of some of the honey.
- Use hoisin sauce instead of teriyaki sauce.
- Add a garnish of green onions and lime wedges.
- Sprinkle on some toasted sesame seeds.
How to make pineapple salmon
- Preparation: Line a large-rimmed baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees. Spray the foil with cooking spray.
- Pineapple: Lay pineapple slices in the center of the foil, using eight rings to form two rows.
- Salmon: Place salmon on top of the pineapple rings.
- Sauce: Mix the sauce as directed and pour over the salmon.
- Bake: Bake the pineapple salmon for 35-40 minutes. Cooking time will vary depending on the size of the salmon filet, so it’s best to use a meat thermometer to avoid overcooking the salmon.
Yes, you can. Fresh pineapple is preferred for its natural sweetness and flavor, but canned pineapple can be a convenient substitute.
The salmon is cooked when it reaches an internal temperature of 145 degrees Fahrenheit. It should also flake easily with a fork. For best results, use a meat thermometer so you don’t overcook the salmon.
Absolutely! While this recipe calls for salmon, you could substitute it with other types of fish like cod, halibut, or mahi-mahi. Just keep in mind that cooking times may vary depending on the thickness of the fish.
Leftover baked salmon is excellent for later in the week! You need to store it in an airtight container and keep it chilled in the fridge. For the best results, eat within 2-3 days.
When you reheat the leftover salmon, reheat it slowly in the oven or the microwave for a short time.
Of course! We love the frozen wild Alaskan salmon filets. Just adjust your cooking time to account for the smaller fish—and use a meat thermometer!
Yep. Follow the instructions just to the baking point, and then cover and place the salmon in the refrigerator for up to one hour. If you need to make it further in advance, keep the sauce separate from the salmon. The lemon juice could start to cook the salmon if left too long, and then you’d have pineapple salmon ceviche!
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- 3 lb slab of salmon, skin removed.
- 1 pineapple, cut into rings
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 3 tablespoons melted butter
- 2 tablespoons teriyaki sauce
- 2 tablespoons fresh lemon juice
- 3 tablespoons honey
- 1 tablespoon minced garlic
- 2 teaspoons toasted sesame oil
- Preheat oven to 400 degrees F and line a 9×13-inch baking pan with aluminum foil. Spray the foil lightly with cooking spray.
- Use 8 rings of pineapple to form two rows on the pan.
- Place salmon on top of pineapple rings. Sprinkle salmon with salt and pepper.
- Dice up remaining pineapple and place in medium sized bowl.
- Add melted butter, teriyaki, lemon juice, honey, and minced garlic to bowl. Stir well to combine.
- Pour mixture over salmon.
- Drizzle sesame oil over the salmon. At this point, you can place the salmon in the refrigerator until ready to cook and serve.
- Bake for 35-40 minutes on the center rack of the oven. Salmon should reach an internal temp of 145 degrees F. when done. Use a meat thermometer to ensure you don't overcook the salmon.