I’m sharing my Pineapple Salmon: flaky fillets brushed with a sticky honey and crushed pineapple glaze that caramelizes into a glossy tropical finish.

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I cant help it, Im hooked on this Honey Pineapple Salmon. Flaky salmon fillets get a sticky honey glaze that somehow tastes bright, tangy and kind of irresistible.

Every bite balances sweet, zippy and savory, it makes me want to cook it every week. This Pineapple Salmon sits between a weeknight win and the sort of Easy Salmon Recipes I turn to when I want big flavor without drama.

I always end up sneaking a spoonful of glaze before it hits the plate, and you probably will too. It looks glossy, flakes perfectly and feels like a small celebration.

Ingredients

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Salmon: rich in protein and omega 3s, heart healthy, makes dish meaty.
Honey: natural sweetener adds glossy glaze, simple carbs, use sparingly.
Pineapple: provides vitamin C, bromelain enzyme, tangy sweetness and some fiber.
Soy sauce: umami and salt, low sodium cuts salt but boosts savory depth.
Garlic: pungent flavor, contains allicin, may support immunity, dont overcook it.
Ginger: bright, slightly spicy, anti inflammatory perks, cuts sweetness and lifts dish.
Rice vinegar or lime: brings acidity, balances honey and pineapple sweetness, keeps fish fresh.
Green onions and sesame: fresh crunch, tiny fiber, healthy fats and pretty garnish.

Ingredient Quantities

4 salmon fillets (about 6 oz each), skin on or off, your call

1 tsp kosher salt (or to taste)

1/2 tsp freshly ground black pepper (or to taste)

1 tbsp olive oil

1/2 cup honey

1/3 cup pineapple juice (from canned or fresh)

1/2 cup crushed pineapple, drained

2 tbsp low sodium soy sauce

1 tbsp rice vinegar or juice of 1/2 lime

2 cloves garlic, minced

1 tbsp fresh ginger, grated or finely minced

1 tsp cornstarch plus 1 tbsp cold water (for slurry)

1 tbsp unsalted butter (optional, for gloss)

2 green onions, thinly sliced (for garnish)

1 tsp toasted sesame seeds (optional)

Pinch red pepper flakes or cayenne, if you want a little heat

How to Make this

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1. Pat salmon fillets dry with paper towels, season both sides with the kosher salt and black pepper; if skin-on, press the fillets with your fingers for 20 seconds so the skin lays flat.

2. In a bowl whisk together the honey, pineapple juice, drained crushed pineapple, soy sauce, rice vinegar or lime juice, minced garlic, grated ginger and a pinch of red pepper flakes or cayenne if you want heat; taste it and remember soy sauce adds salt so don’t over-salt.

3. Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering; if skin-on, place salmon skin-side down first and sear 3 to 4 minutes without moving until the skin is crisp; if skin-off, sear the first side 3 minutes then flip.

4. Flip the salmon, lower heat to medium, and cook the second side 2 minutes just to get color; remove the fillets to a plate — they’ll finish cooking in the glaze.

5. Pour the honey pineapple mixture into the hot pan and bring to a gentle simmer, scraping up any browned bits for extra flavor; simmer for 2 to 3 minutes.

6. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the simmering sauce and cook 1 minute until the glaze thickens and becomes shiny; if it’s too thick add a splash of pineapple juice or water.

7. Stir in 1 tablespoon unsalted butter if you want a glossy, richer sauce, then return the salmon to the pan, spooning glaze over the tops; cook 1 to 2 more minutes until salmon reaches about 125 to 130 F for medium or flakes easily with a fork—don’t overcook it.

8. If your fillets are thick and you prefer oven finish: after searing transfer skillet to a 400 F oven for 4 to 6 minutes then proceed with glazing in the pan or finish glaze on stovetop, same slurry and butter step.

9. Plate the salmon, spoon extra glaze over each fillet and garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds; serve immediately with rice or greens and extra red pepper flakes on the side if you like more kick.

Equipment Needed

1. paper towels
2. mixing bowls (1 medium for sauce, 1 small for slurry)
3. whisk (or fork) and a spoon for stirring and spooning glaze
4. measuring cups and spoons
5. large nonstick or cast iron skillet
6. fish spatula or tongs for flipping the fillets
7. small bowl for the cornstarch slurry
8. cutting board and chef’s knife (for garlic, ginger, green onions)
9. instant read thermometer (optional, but helps avoid overcooking)

FAQ

Q: How long should I cook the salmon and what internal temp should I aim for?

A: For 6 oz fillets pan sear skin side down 3 to 4 minutes then flip and finish 2 to 4 more minutes depending on thickness. A lot of cooks like 125 to 130°F for moist salmon, 135°F if you want it firmer, but the USDA recommends 145°F for safety. Use a probe thermometer or check that it flakes easily with a fork.

Q: Should I use skin-on or skinless fillets?

A: Skin-on is great, it holds the fish together and gets crispy if you start skin-side down. Press the fillet for the first 30 seconds so it makes full contact with the pan. Skinless is fine too, just be more gentle when flipping so it doesnt fall apart.

Q: How do I get the pineapple honey glaze thick and glossy?

A: Make the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and add it near the end, simmer until it coats the spoon. Finish with a tablespoon of butter off the heat for extra shine. Dont boil the sauce hard or the honey can burn and get bitter.

Q: Can I bake the salmon instead of pan searing?

A: Yes. Roast at 400°F for about 10 to 14 minutes depending on thickness. If you want a caramelized top brush on glaze and broil 1 to 2 minutes at the end, watching closely so it doesnt burn. You can also reduce the glaze in a pan and spoon it over after baking.

Q: Any good substitutes for pineapple or honey?

A: Use orange or mango juice instead of pineapple juice, and canned fruit can work too. For honey try maple syrup or agave, but taste and adjust the acid (rice vinegar or lime) cause sweetness levels change. Also cut back on soy if you swap sweeter syrups so it doesnt get too salty.

Q: How do I store and reheat leftovers so the fish stays good?

A: Keep salmon in an airtight container in the fridge 2 to 3 days. Store extra glaze separately if you can. Reheat gently in a low oven 275 to 300°F for 8 to 10 minutes or on the stovetop over low heat until warm. Microwaving works in a pinch but it can overcook the fish and make it dry.

Honey Pineapple Salmon – Sweet, Tangy, And Perfectly Glazed Recipe Substitutions and Variations

Honey: swap with agave nectar 1:1 for same sweetness and texture; or use maple syrup (use a little less, its thinner and has a stronger flavor so add a splash of lemon or vinegar to balance).
Low sodium soy sauce: replace with tamari 1:1 for gluten free cooking, or coconut aminos 1:1 if you want less salt and a slightly sweeter soy like flavor.
1 tsp cornstarch plus 1 tbsp cold water (slurry): use arrowroot 1:1 for a clear glossy finish, but dont boil it long; or use all purpose flour at about 2x the cornstarch amount, mix into cold water before adding.
1/2 cup crushed pineapple, drained: try mango or canned peaches drained for a similar sweet fruity chunk, or use fresh diced pineapple for a brighter, less syrupy bite.

Pro Tips

– Get the skin right, it’s the difference between wow and meh. Pat the fillets super dry and let them sit at room temp for 15 minutes before cooking, that helps them sear evenly and gives you crispier skin if you leave it on, but dont leave them out too long.

– Balance the glaze, dont just dump in more honey when it tastes flat. Tiny splashes of rice vinegar or lime juice cut sweetness way better than more soy sauce, and a quick taste test while the sauce is cold will save you from an overly salty or cloying finish.

– Protect the glaze from burning by finishing gently. If the pan gets too hot the sugars darken and taste bitter, so lower the heat to simmer when you add the sauce, and add your cornstarch slurry slowly while stirring, you can always thicken more but you cant fix a scorched pan.

– Use a thermometer and rest the fish a minute. Pull salmon at about 125 to 130 F for medium, it will carryover cook a bit while resting, and that short rest also helps the glaze cling to the fish instead of running off.

Honey Pineapple Salmon – Sweet, Tangy, And Perfectly Glazed Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Pineapple Salmon: flaky fillets brushed with a sticky honey and crushed pineapple glaze that caramelizes into a glossy tropical finish.

Servings

servings

Calories

575

kcal

Equipment: 1. paper towels
2. mixing bowls (1 medium for sauce, 1 small for slurry)
3. whisk (or fork) and a spoon for stirring and spooning glaze
4. measuring cups and spoons
5. large nonstick or cast iron skillet
6. fish spatula or tongs for flipping the fillets
7. small bowl for the cornstarch slurry
8. cutting board and chef’s knife (for garlic, ginger, green onions)
9. instant read thermometer (optional, but helps avoid overcooking)

Ingredients

4 salmon fillets (about 6 oz each), skin on or off, your call
1 tsp kosher salt (or to taste)
1/2 tsp freshly ground black pepper (or to taste)
1 tbsp olive oil
1/2 cup honey
1/3 cup pineapple juice (from canned or fresh)
1/2 cup crushed pineapple, drained
2 tbsp low sodium soy sauce
1 tbsp rice vinegar or juice of 1/2 lime
2 cloves garlic, minced
1 tbsp fresh ginger, grated or finely minced
1 tsp cornstarch plus 1 tbsp cold water (for slurry)
1 tbsp unsalted butter (optional, for gloss)
2 green onions, thinly sliced (for garnish)
1 tsp toasted sesame seeds (optional)
Pinch red pepper flakes or cayenne, if you want a little heat

Directions

Pat salmon fillets dry with paper towels, season both sides with the kosher salt and black pepper; if skin-on, press the fillets with your fingers for 20 seconds so the skin lays flat.
In a bowl whisk together the honey, pineapple juice, drained crushed pineapple, soy sauce, rice vinegar or lime juice, minced garlic, grated ginger and a pinch of red pepper flakes or cayenne if you want heat; taste it and remember soy sauce adds salt so don’t over-salt.
Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering; if skin-on, place salmon skin-side down first and sear 3 to 4 minutes without moving until the skin is crisp; if skin-off, sear the first side 3 minutes then flip.
Flip the salmon, lower heat to medium, and cook the second side 2 minutes just to get color; remove the fillets to a plate — they’ll finish cooking in the glaze.
Pour the honey pineapple mixture into the hot pan and bring to a gentle simmer, scraping up any browned bits for extra flavor; simmer for 2 to 3 minutes.
Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the simmering sauce and cook 1 minute until the glaze thickens and becomes shiny; if it’s too thick add a splash of pineapple juice or water.
Stir in 1 tablespoon unsalted butter if you want a glossy, richer sauce, then return the salmon to the pan, spooning glaze over the tops; cook 1 to 2 more minutes until salmon reaches about 125 to 130 F for medium or flakes easily with a fork—don’t overcook it.
If your fillets are thick and you prefer oven finish: after searing transfer skillet to a 400 F oven for 4 to 6 minutes then proceed with glazing in the pan or finish glaze on stovetop, same slurry and butter step.
Plate the salmon, spoon extra glaze over each fillet and garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds; serve immediately with rice or greens and extra red pepper flakes on the side if you like more kick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.