Honey Pineapple Salmon is the answer. It’s sweet, tangy, lightly savory, and finished with a sticky glaze that clings
to the salmon like it was made for it. The pineapple brings bright tropical acidity, the honey adds glossy sweetness, and a little
garlic and soy sauce (or salt) pulls everything into that perfect sweet-salty balance.
Salmon is already a superstar: rich, buttery, and fast-cooking. But pair it with a honey-pineapple glaze and it becomes something
that feels restaurant-level—without extra work. You can make this on the stovetop, in the oven, or in the air fryer, and the glaze
doubles as a sauce for rice, roasted veggies, or even grilled pineapple on the side.
This recipe is designed to be reliable and flexible. Want it spicier? Add chili flakes. Want it more citrusy? Add lime zest.
Want a bolder “teriyaki-tropical” vibe? Add ginger and sesame. No matter how you tweak it, the result is a shiny, flavorful salmon
that tastes like summer, even in the middle of winter.
Ingredients:
Salmon
- 4 salmon fillets (about 5–6 oz / 140–170 g each), skin on or off
- 1/2 tsp salt (adjust if using soy sauce heavily)
- 1/4 tsp black pepper
- 1 tbsp olive oil (for pan-searing) or cooking spray (for baking/air fryer)
Honey Pineapple Glaze
- 3/4 cup (180 ml) pineapple juice (or the juice from canned pineapple)
- 1/4 cup (60 ml) honey
- 2 tbsp soy sauce (or coconut aminos; or 1/2 tsp salt if avoiding soy)
- 2 cloves garlic, minced
- 1 tbsp lemon or lime juice
- 1 tsp grated fresh ginger (optional but amazing)
- 1 tsp cornstarch + 1 tbsp water (slurry, for thickening)
- Pinch of chili flakes or 1 tsp sriracha (optional)
Optional Add-Ins & Garnish
- Pineapple chunks or rings (fresh or canned, patted dry)
- Sliced green onions
- Toasted sesame seeds
- Lime zest
- Fresh cilantro (if you like it)
Serving Ideas
- Steamed jasmine rice or coconut rice
- Quinoa or rice noodles
- Roasted broccoli, snap peas, or green beans
- Simple cucumber salad
