Honey Pineapple Salmon (Print Version)
# Ingredients:
→ Main Items
01 -
3–4 mint leaves, chopped into small bits for topping
02 -
One onion, small, diced if you'd like
03 -
3-pound salmon fillet, halved into two portions
04 -
A 14 oz can of pineapple chunks or rings, cut smaller
→ For the Marinade
05 -
1 tablespoon fresh lemon juice
06 -
1 to 2 big garlic cloves, finely minced
07 -
2 tablespoons butter, melted, no salt added
08 -
1/8 teaspoon white pepper for a touch of spice
09 -
1 1/2 tablespoons honey for sweetness
10 -
1 teaspoon sea salt for seasoning
11 -
A quarter cup of pineapple juice
12 -
2 tablespoons sesame oil, light
13 -
1 tablespoon brown sugar, lightly packed
14 -
1 teaspoon smoked paprika for a hint of smoke
→ Optional Caramelized Pineapple
15 -
Half a cup light brown sugar
16 -
2 tablespoons butter, unsalted
# Instructions:
01 -
Turn the oven temperature to 400°F and cover a large baking tray with parchment or foil.
02 -
Cut the salmon into two parts after patting it dry. Place the pieces on top of the pineapple bits laid on the foil.
03 -
Stir together the butter, pineapple juice, sesame oil, garlic, honey, paprika, lemon juice, sugar, white pepper, and salt until everything combines.
04 -
Pour the marinade over the salmon evenly. Let it sit in the fridge for 15 to 30 minutes to soak in flavor.
05 -
Cook in the oven for around 25 to 30 minutes at 400°F, checking for an internal temp of 145°F. Cover with foil toward the end if needed to keep it juicy.
06 -
Let the salmon sit for around 10 minutes after cooking. Sprinkle with chopped mint leaves and enjoy!
# Notes:
01 -
Can work with either fresh or canned pineapple
02 -
Option: Add caramelized pineapple as a topping if you like
03 -
How long it cooks depends on how thick the salmon is