Baked Pineapple Salmon Thai

This Thai-inspired baked pineapple salmon is my go-to for busy nights when I want something impressive yet incredibly simple to make. The sweet tang of pineapple paired with spicy chili sauce seeps right into the salmon for a dish that feels both fresh and comforting. Best part is all made in one pan with hardly any prep or cleanup so you can get dinner on the table in just twenty minutes.

Once when my in-laws visited on short notice I whipped up this baked pineapple salmon and they still talk about it. Now I always keep these ingredients handy for quick last minute meals.

Ingredients

• Salmon side about two and a half pounds: Fresh wild caught offers the best flavor and texture Look for bright firm flesh that smells fresh
• Salt and pepper: Essential for seasoning and bringing out the natural flavor in the salmon
• Canned pineapple slices: Adds juicy sweetness and tender acidity to balance the richness Reserve the juice to flavor the sauce Opt for pineapple slices over chunks or crushed for easier serving
• Sweet chili sauce: Creates a sweet spicy glaze Look for a brand with real chili and garlic for depth
• Unsalted butter: Helps the sauce stick and gives a glossy finish Use high quality butter for clean flavor
• Hoisin sauce: Provides bold complex umami Pick a brand that lists soybeans as the first ingredient
• Fresh lemon juice: Cuts through the sauce richness Look for a firm juicy lemon
• Garlic cloves: Fresh garlic gives real bite and sharpness Choose plump cloves with tight skin
• Fresh cilantro: Brings herbal freshness Opt for vibrant green leaves with no wilting
• Lime slices: For finishing and serving Adds extra zing and color

Step-by-Step Instructions

Prep the Pan:

Line a baking sheet with nonstick aluminum foil If you do not have nonstick foil lightly grease the sheet for easier cleanup

Season the Salmon:

Place the salmon fillet skin side down on the prepared baking sheet Sprinkle salt and pepper evenly on both sides of the fish

Arrange the Pineapple:

Lay drained pineapple slices in a single layer underneath the salmon The fruit should run the length of the fish to infuse every bite with sweetness

Make the Sauce:

Whisk together sweet chili sauce melted butter hoisin sauce fresh lemon juice garlic and the reserved pineapple juice in a bowl Keep whisking until smooth so the flavors blend fully

Glaze and Bake:

Pour the sauce mixture evenly over the salmon ensuring it coats the top and sides Bake in a preheated oven at three hundred seventy five degrees Fahrenheit for fifteen minutes The salmon should be just cooked through and flake easily with a fork

Char the Edges:

For caramelized edges switch to broil for the last five minutes Watch closely to avoid burning The sugars in the sauce will bubble and create a flavorful crust

Finish and Serve:

Remove from oven Sprinkle with fresh cilantro and arrange lime slices on the side Serve each piece with a pineapple slice for full effect

Pin

My kids love scooping saucy pineapple with their salmon and even picky eaters clean their plates when this hits the table. The burst of color from the pineapple always reminds me of summer family dinners by the grill.

How to Store Leftovers

Cool salmon before refrigerating and wrap tightly with foil or place in a sealed container It keeps fresh for up to two days To reheat place on a baking sheet in a low oven until just warmed through to preserve texture and moisture Pineapple can be kept alongside without issue

Ingredient Swaps and Add-Ins

No sweet chili sauce Try sriracha mixed with honey for a similar kick Fresh pineapple can be used if canned is unavailable Just slice thin and increase baking time by a minute or two For a spicier kick add a pinch of red pepper flakes to the sauce Parsley works instead of cilantro if you are not a cilantro fan

Serving Suggestions

Serve over jasmine rice or coconut rice to soak up all that saucy goodness Try with a quick cucumber salad or steamed broccoli for a lighter meal Thin slices are beautiful for special occasions Try it on a large platter surrounded by extra fresh herbs and citrus

Pin

The Origins of Pineapple Salmon

This dish takes inspiration from Thai and Hawaiian fusion cuisine where sweet fruit is often paired with seafood Pineapple has a long history in Southeast Asian kitchens for brightening up rich dishes and it shines here with every forkful

Recipe FAQs

→ What type of pineapple works best in this dish?

Pineapple slices work best as they fit neatly under the salmon and provide even sweetness. Chunks or crushed pineapple can be difficult to serve and may create extra moisture.

→ Can I substitute fresh pineapple for canned?

Yes, fresh pineapple slices can be used. Just be sure to slice them evenly and drain any excess juice to maintain balance and avoid sogginess. Baking time may need slight adjustment.

→ How can I prevent the salmon from sticking to the pan?

Lining the baking sheet with nonstick aluminum foil or lightly greasing the tray helps prevent sticking and makes cleanup easier.

→ Is broiling necessary at the end of baking?

Broiling is optional but recommended for a caramelized crust on the edges. Watch carefully to avoid burning as sugars in the glaze bubble and brown quickly.

→ What are some good side dishes to complement this meal?

Steamed jasmine or coconut rice, sautéed greens, or a fresh cucumber salad pair nicely, soaking up the flavorful glaze and balancing the rich salmon.

→ Can this dish be prepared ahead of time?

You can assemble the salmon and sauce in advance, but bake just before serving to maintain freshness and optimal texture.