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 It is all made in one pan with hardly any prep or cleanup so you can get dinner on the table in just 20 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

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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 Swap in 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
It also pairs 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

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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 are ideal, as they fit neatly under the salmon and are easy to serve individually. Chunks or crushed can be too messy.

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple slices work well. Just drain excess juice and ensure even thickness.

→ How do I prevent the salmon from sticking to the tray?

Line the baking sheet with nonstick foil or spray it lightly with oil before placing the salmon.

→ Is broiling necessary at the end?

Broiling is optional but adds a charred, caramelized edge to the salmon. Watch closely to avoid burning.

→ What side dishes pair well with this meal?

Steamed jasmine rice, sautéed greens, or a cucumber salad complement the flavors nicely.

→ Can this be prepared ahead of time?

You can assemble the salmon and sauce ahead. Bake just before serving to maintain freshness and texture.