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Sweet & Savory Honey Pineapple Salmon Recipe Weeknight Dinner Idea

Sweet & Savory Honey Pineapple Salmon Recipe Weeknight Dinner Idea

This Sweet & Savory Honey Pineapple Salmon Recipe is everything you want in a weeknight dinner: fast, flavorful, and healthy. With its sticky tropical glaze, tender fish, and beginner-friendly steps, it’s perfect for busy families or anyone craving a wholesome homemade meal. Serve it with rice, veggies, or salad, and you’ve got a well-rounded dinner that feels like a mini getaway to the tropics.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American, Fusion
Ingredients Method Notes

Ingredients
  

  • For the Salmon
  • 4 salmon fillets about 6 oz / 170 g each, skin on or off
  • 2 tbsp olive oil 30 ml, or substitute avocado oil
  • Salt & black pepper to taste
  • For the Honey Pineapple Glaze
  • 1 cup pineapple juice 240 ml, fresh or canned
  • 2 tbsp honey 30 g, raw or regular
  • 2 tbsp low-sodium soy sauce 30 ml, or tamari for gluten-free
  • 2 cloves garlic minced (or 1 tsp garlic powder if preferred)
  • 1 tsp fresh ginger grated (optional but recommended)
  • 1 tsp cornstarch mixed with 1 tbsp water for thickening
  • Optional Garnish
  • Pineapple chunks fresh or canned, lightly caramelized
  • Fresh cilantro or parsley chopped
  • Sesame seeds for a nutty finish

Method
 

  1. Prepare the salmon
  2. Pat salmon fillets dry with paper towels to remove excess moisture.
  3. Season lightly with salt and pepper on both sides.
  4. Pro Tip: Drying the salmon ensures a crispier sear and prevents steaming in the pan.
  5. Make the glaze base
  6. In a small saucepan, combine pineapple juice, honey, soy sauce, garlic, and ginger.
  7. Bring to a gentle simmer over medium heat (about 5-6 minutes) until slightly reduced.
  8. Visual cue: The sauce should look glossy and coat the back of a spoon.
  9. Thicken the sauce
  10. Stir the cornstarch-water mixture into the glaze.
  11. Cook for 1-2 minutes more until the sauce thickens to a syrupy consistency.
  12. Remove from heat and set aside.
  13. Sear the salmon
  14. Heat 2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat.
  15. Place salmon fillets skin-side down (if using skin-on).
  16. Cook for 4-5 minutes until the edges turn opaque and golden.
  17. Pro Tip: Avoid moving the salmon too early let it naturally release from the pan for the best crust.
  18. Flip and glaze
  19. Carefully flip each fillet and spoon the honey-pineapple glaze generously over the top.
  20. Reduce heat to medium-low and cook for another 3-4 minutes, basting occasionally.
  21. Visual cue: Salmon should be opaque and flaky but still moist in the center.
  22. Finish with caramelized pineapple (optional)
  23. In the same pan, quickly sear pineapple chunks for 1-2 minutes per side until caramelized.
  24. Serve alongside the salmon for extra tropical sweetness.
  25. Serve and enjoy
  26. Plate salmon fillets and drizzle with extra glaze.
  27. Garnish with cilantro, sesame seeds, and caramelized pineapple.
  28. Serving Suggestion: Pair with steamed rice, quinoa, or roasted vegetables for a complete meal.

Notes

Variations

  • Spicy kick: Add ½ tsp chili flakes or a splash of sriracha to the glaze.
  • Protein swap: Use chicken breast, shrimp, or tofu instead of salmon.
  • Gluten-free: Replace soy sauce with tamari or coconut aminos.

Substitutions

  • Oil: Use avocado oil or coconut oil for a tropical twist.
  • Honey: Swap with maple syrup or agave nectar.
  • Garlic/Ginger: Powdered versions work if fresh isn’t available.

Make-Ahead & Storage

  • Store cooked salmon in an airtight container in the fridge for up to 3 days.
  • Freeze fillets (without garnish) for up to 2 months.
  • Reheat gently in a skillet with a splash of water or sauce to avoid drying out.

Troubleshooting & Common Mistakes

  • Overcooking salmon: Remove when the internal temp reaches 125-130°F (52-54°C) for moist, flaky texture.
  • Sauce too runny: Simmer longer or add a touch more cornstarch slurry.
  • Sauce too thick: Stir in a splash of pineapple juice or water.

Tools & Equipment

  • Large nonstick or cast-iron skillet (12-inch recommended).
  • Small saucepan for glaze.
  • Silicone spatula for basting.

Serving Ideas

  • Serve over jasmine rice with stir-fried veggies.
  • Pair with a fresh green salad and lime vinaigrette.
  • Add roasted sweet potatoes for a hearty, balanced plate.