
This sweet and tangy Honey Pineapple Salmon transforms dinner from ordinary to extraordinary in just 20 minutes. The tropical glaze creates a beautiful caramelized finish that makes this dish both weeknight-friendly and impressive enough for guests.
I first made this recipe when craving something different from our usual salmon routine. My family was instantly hooked by the caramelized glaze, and it's now our go-to impressive yet effortless dinner when guests come over.
Ingredients
- Salmon fillets choose center cut pieces with even thickness for consistent cooking
- Honey provides natural sweetness and helps create that gorgeous caramelization
- Pineapple juice adds tropical flavor and helps tenderize the fish
- Soy sauce balances the sweetness with umami depth
- Garlic minced fresh for best flavor and aromatic quality
- Fresh ginger brings warming spice that complements the tropical notes perfectly
- Olive oil helps prevent sticking and aids in browning
- Salt and pepper essential seasonings that enhance all the other flavors
- Pineapple slices for garnish that amplify the tropical experience
- Fresh cilantro optional but adds brightness and color contrast
How To Make Honey Pineapple Salmon
- Prepare the oven
- Preheat your oven to 400°F and line a baking sheet with parchment paper. This temperature gives the perfect balance of cooking the fish through while allowing the glaze to caramelize without burning.
- Mix the glaze
- Whisk together honey, pineapple juice, soy sauce, minced garlic, and grated ginger until fully combined. This magical mixture will transform into a sticky, flavorful coating that makes this dish special.
- Prepare the salmon
- Place salmon fillets on your prepared baking sheet, making sure they're not touching. Season them generously with salt and pepper to enhance their natural flavor.
- Apply the glaze
- Brush the honey pineapple mixture over each fillet, coating them completely but reserving about a third of the glaze for basting later. This first layer will begin to soak into the fish.
- Bake to perfection
- Place the salmon in your preheated oven and bake for 6 minutes, then brush with more glaze and continue baking for another 6 9 minutes until the fish flakes easily with a fork but remains moist.
- Garnish and serve
- Remove the salmon from the oven and let it rest for 2 minutes. Top with pineapple slices and sprinkle with fresh cilantro if desired. The resting period allows the juices to redistribute.
The fresh ginger is truly the secret ingredient here. I once made this without it when I ran out, and while still good, it lacked that special warmth and complexity. My daughter now knows to remind me to check for ginger before we make our "special pineapple fish" as she calls it.
Storage And Leftovers
Leftover salmon will keep in an airtight container in the refrigerator for up to 2 days. I recommend eating it cold or at room temperature rather than reheating, which can dry out the fish. Try flaking the cold leftovers over a salad with avocado and a squeeze of lime juice for a completely different but equally delicious meal.
Making It Ahead
You can prepare the glaze up to 3 days in advance and store it in the refrigerator. The salmon can be seasoned with salt and pepper and stored covered in the refrigerator for up to 12 hours before cooking. This makes it perfect for entertaining simply brush with glaze right before baking.
Serving Suggestions
This salmon pairs wonderfully with coconut rice or simple steamed jasmine rice to soak up the extra glaze. For a complete tropical themed meal, serve it with a side of roasted sweet potatoes and a simple cucumber salad dressed with lime juice. The contrast of the sweet salmon with the fresh, acidic sides creates a perfectly balanced plate.

Perfect Pairings
The tropical sweetness of this salmon works beautifully with bright, acidic wines. Try pairing it with a slightly off dry Riesling, an unoaked Chardonnay, or even a crisp Pinot Grigio. If you prefer red wine, a light Pinot Noir can complement the dish without overpowering the delicate fish flavors.

Recipe FAQs
- → How do I know when the salmon is fully cooked?
The salmon is fully cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The fish should appear opaque throughout. For this recipe, 12-15 minutes at 400°F (200°C) is typically sufficient for average-sized fillets.
- → Can I use frozen salmon for this dish?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. Pat the fillets dry with paper towels to remove excess moisture, which will help the glaze adhere better and prevent the salmon from becoming soggy.
- → What sides pair well with Honey Pineapple Salmon?
This salmon pairs beautifully with coconut rice, steamed jasmine rice, or quinoa to absorb the delicious glaze. For vegetables, consider roasted asparagus, steamed broccoli, or a simple green salad. Grilled vegetables like zucchini or bell peppers also complement the tropical flavors nicely.
- → Can I grill this salmon instead of baking it?
Absolutely! To grill, preheat your grill to medium-high heat (about 375-400°F). Place the salmon skin-side down on oiled grill grates and cook for 4-6 minutes. Brush with glaze, then carefully flip and cook for another 3-4 minutes while basting again. The honey may caramelize quickly, so watch carefully to prevent burning.
- → Is there a way to make this recipe dairy-free and gluten-free?
This recipe is naturally dairy-free. To make it gluten-free, simply substitute the regular soy sauce with tamari or a certified gluten-free soy sauce. Always check store-bought ingredients for hidden gluten, particularly in soy-based products.
- → Can I prepare the glaze ahead of time?
Yes, the honey-pineapple glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before using, or warm it slightly if it has crystallized. This makes meal prep easier while maintaining all the delicious flavors.