Baked Pineapple Salmon Thai (Printable Version)
Salmon baked over pineapple with a sweet chili-hoisin glaze, delivering bright Thai-inspired flavors in one pan.
# Ingredients:
→ Seafood
01 -
1.1 kg fresh wild-caught salmon side, skin on
→ Fruit
02 -
6 canned pineapple slices, drained, reserve juice
03 -
2 lime slices for garnish
→ Sauce
04 -
60 ml sweet chili sauce
05 -
30 g unsalted butter, melted
06 -
30 ml hoisin sauce
07 -
15 ml fresh lemon juice
08 -
2 garlic cloves, finely minced
09 -
30 ml reserved pineapple juice
→ Seasoning
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Herbs
12 -
Fresh cilantro leaves, for garnish
# Steps:
01 -
Line a baking sheet with nonstick aluminum foil or lightly grease if unavailable for easier cleanup.
02 -
Place salmon skin-side down on the prepared sheet; evenly season both sides with salt and pepper.
03 -
Lay drained pineapple slices in a single layer underneath the salmon, covering the length of the fish.
04 -
Whisk together sweet chili sauce, melted butter, hoisin sauce, fresh lemon juice, minced garlic, and reserved pineapple juice until fully blended and smooth.
05 -
Pour the sauce evenly over the salmon, coating top and sides. Bake in a preheated oven at 190°C for 15 minutes until salmon is just cooked and flakes easily with a fork.
06 -
Optionally, broil for 5 minutes to caramelize the edges, watching closely to prevent burning.
07 -
Remove from oven. Sprinkle with fresh cilantro and arrange lime slices on the side. Serve each portion with a pineapple slice for a balanced presentation.
# Notes:
01 -
Pat salmon dry before seasoning to ensure the glaze adheres properly.
02 -
Use pineapple slices for even cooking and neat presentation.
03 -
Let the cooked salmon rest for a few minutes prior to slicing to redistribute juices.