Honey Pineapple Salmon Recipe: A Tropical Delight Bursting with Sweet, Savory, and Citrus Flavors

When I want to bring a burst of tropical flavor into my kitchen, this Honey Pineapple Salmon recipe is the one I turn to. With juicy salmon fillets coated in a sweet and tangy glaze, this dish gives me that perfect balance of fresh, fruity brightness and savory depth. Whether I’m cooking for a quick weeknight dinner or impressing guests, it always hits the mark.

Why You’ll Love This Recipe

I love this dish because it checks all the boxes: it’s flavorful, fast, and made in just one pan. The pineapple and honey glaze is simple to prepare but makes the salmon shine. It’s incredibly versatile—I can keep it mild or turn up the heat with a few spices. Plus, it pairs beautifully with so many sides, which means I can keep it fresh every time I make it.

• Sweet, tangy, and citrusy glaze

• Flaky, perfectly cooked salmon

• Ready in under 30 minutes (or more depth with marinating)

• One-pan cleanup

• Easy to customize with spice, herbs, or other fruits

• Great for meal prep or next-day lunches

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon:
4 salmon fillets (6 oz each), skin-on or skinless
Salt and pepper, to taste
1 tablespoon olive oil

For the honey pineapple glaze:
1 cup fresh pineapple chunks (or canned, drained)
3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice (or lemon juice)
1 teaspoon minced garlic
1 teaspoon grated fresh ginger (optional)
½ teaspoon red pepper flakes (optional)
1 teaspoon cornstarch + 1 tablespoon cold water (slurry)

Garnish (optional):
Fresh cilantro or parsley
Lime or lemon wedges
Extra pineapple chunks or slices

Directions

Step 1: Prep the salmon
I start by patting the salmon dry with paper towels—this helps it sear better in the pan. Then I season both sides with salt and pepper. When I have extra time, I like to marinate the salmon in half of the honey pineapple glaze for 30 minutes to deepen the flavor.

Step 2: Make the honey pineapple glaze
I blend the pineapple chunks until smooth. Then in a small saucepan over medium heat, I combine the blended pineapple, honey, soy sauce, lime juice, garlic, ginger, and red pepper flakes. I let that simmer for 5–7 minutes, stirring occasionally. After that, I stir in the cornstarch slurry and let it cook for 2–3 more minutes until the glaze thickens.

Step 3: Cook the salmon
In a skillet over medium-high heat, I heat the olive oil. I place the salmon skin-side down (if using skin-on) and sear it for 4–5 minutes. Then I flip it and cook the other side for another 3–4 minutes. During the last minute of cooking, I spoon a few tablespoons of glaze over the salmon to let it caramelize slightly.

Step 4: Serve
I plate the salmon over a bed of jasmine rice or quinoa and spoon extra glaze on top. I finish with fresh cilantro, pineapple chunks, and a lime wedge for that tropical finish.

Servings and timing

This recipe serves 4 people.

• Prep time: 15 minutes

• Optional marinating time: 30 minutes

• Cook time: 15–20 minutes

• Total time: 30–60 minutes (depending on marination)

Variations

• Make it spicy: I like to add chopped jalapeños, extra red pepper flakes, or even a drizzle of sriracha when I’m craving heat.

• Try different fruits: Mango works beautifully in place of (or alongside) pineapple.

• Boost the citrus: I mix in a little orange juice and zest for an extra pop of brightness.

• Add richness: Stirring a tablespoon of butter into the glaze at the end adds a velvety finish.

• Bowl-style meal: I love turning leftovers into meal prep bowls with brown rice, avocado, shredded carrots, and sesame seeds.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the salmon gently in a skillet over low heat with a splash of water or glaze. It also tastes great cold, flaked over a salad or tucked into a wrap.

FAQs

Can I use frozen salmon?

Yes, I’ve used frozen salmon often. I just make sure to thaw it completely and pat it dry before cooking.

What can I use instead of pineapple?

Mango or peach are great alternatives. I blend them the same way and adjust sweetness as needed.

Can I grill the salmon instead?

Absolutely. I grill the salmon over medium heat for about 4–5 minutes per side and brush on the glaze in the final minutes.

Is this recipe gluten-free?

To make it gluten-free, I use tamari or coconut aminos instead of soy sauce.

Can I make the glaze ahead of time?

Yes, the glaze keeps well in the fridge for up to 4 days. I just reheat it on the stove before serving.

Conclusion

Honey Pineapple Salmon is one of those meals that feels like a vacation on a plate. The tangy glaze, juicy salmon, and tropical vibe make it perfect for a weeknight dinner or a warm-weather gathering. I love how simple it is to prepare, and how easily I can tweak the flavors to keep things interesting. It’s fresh, bright, and endlessly satisfying—definitely one of my favorite ways to cook salmon.

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