Honey Pineapple Glazed Salmon (Printable Version)

Sweet and tangy honey-pineapple glazed salmon, baked to flaky perfection in just 30 minutes.

# Ingredient List:

→ Salmon

01 - 4 salmon fillets (about 5 oz each), skin on
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Honey Pineapple Glaze

04 - 1/2 cup pineapple juice
05 - 1/4 cup honey
06 - 2 tablespoons gluten-free soy sauce
07 - 1 tablespoon freshly grated ginger
08 - 1 tablespoon rice vinegar or apple cider vinegar
09 - 2 garlic cloves, minced
10 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

→ Garnish

11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - 1/2 cup fresh pineapple, finely diced
13 - Lime wedges, for serving

# How to Make:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - Pat salmon fillets dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. Place fillets skin-side down on the prepared baking tray.
03 - In a small saucepan, combine pineapple juice, honey, gluten-free soy sauce, grated ginger, vinegar, and minced garlic. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the honey.
04 - Once the mixture reaches a simmer, whisk in the cornstarch slurry. Continue cooking and stirring constantly for 2 to 3 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat.
05 - Using a pastry brush, generously brush half of the thickened glaze over the top and sides of each salmon fillet. Reserve the remaining glaze for finishing.
06 - Transfer the tray to the center rack of the oven. Bake for 10 to 12 minutes until the salmon is just cooked through and flakes easily with a fork.
07 - Remove the salmon from the oven and immediately brush with the remaining glaze. Garnish with chopped cilantro and finely diced fresh pineapple. Serve right away with lime wedges alongside steamed rice and sautéed greens.

# Expert Tips:

01 -
  • The glaze is sweet, sticky, and tangy all at once, and it makes you wonder why you ever bought bottled teriyaki.
  • It goes from fridge to table in half an hour, which means weeknight dinners suddenly feel like a small celebration.
02 -
  • If you put the glaze on too early before baking, the sugars can burn before the salmon cooks through, so always brush it on right before the tray goes in.
  • The cornstarch slurry must go into a simmering liquid, not a cold one, or you will end up with lumpy cloudy patches instead of a smooth glossy finish.
03 -
  • Let the salmon sit at room temperature for ten minutes before baking so it cooks evenly instead of being cold in the center.
  • If you want that lacquered look, turn on the broiler for the last sixty seconds and watch it like a hawk because the line between gorgeous and charred is razor thin.

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