- In a small saucepan, combine pineapple juice, honey, soy sauce, garlic, citrus juice, and optional ginger and chili flakes.
- Bring to a gentle simmer over medium heat and cook for 3–5 minutes.
- Stir in cornstarch slurry (cornstarch + water). Simmer 1–2 minutes until glossy and slightly thickened.
- Remove from heat. The glaze will thicken more as it cools.
2) Season the salmon
- Pat salmon dry with paper towels (this helps browning).
- Season with salt and pepper.
3) Cook the salmon (Choose a method)
Method A: Stovetop (Best caramelization)
- Heat olive oil in a skillet over medium-high heat.
- Place salmon skin-side down (if using skin). Cook 4–5 minutes without moving.
- Flip and cook 2–4 minutes more, depending on thickness.
- Reduce heat to medium-low, pour glaze into the pan, and spoon it over salmon for 30–60 seconds until sticky.
Method B: Oven (Easy and hands-off)
- Preheat oven to 400°F (200°C).
- Place salmon on a lined baking sheet. Brush with glaze.
- Bake 10–13 minutes (depending on thickness).
- Broil 1–2 minutes for extra caramelization, then brush with more glaze before serving.
Method C: Air Fryer (Fast + crisp edges)
- Preheat air fryer to 390°F (200°C) if your model preheats.
- Lightly spray basket or use perforated parchment.
- Air fry salmon for 7–10 minutes (thicker fillets need more time).
- Brush with glaze after cooking (or in the last 1–2 minutes) so the honey doesn’t burn.
4) Optional: caramelize pineapple
- In the same pan (or on a grill), sear pineapple slices 1–2 minutes per side until lightly browned.
- Serve alongside salmon for extra tropical flavor.
5) Finish and garnish
- Brush or spoon extra glaze over salmon.
- Top with green onions, sesame seeds, and lime zest if desired.
- Serve immediately with rice and veggies.
Serving and Storage:
Serving
Serve Honey Pineapple Salmon over jasmine rice or coconut rice with a side of roasted broccoli or snap peas.
Spoon extra glaze over everything—because the sauce is half the magic. For a fresh contrast, add a quick cucumber salad or
shredded cabbage slaw with lime.
Storage
- Refrigerator: Store leftovers in an airtight container up to 3 days.
- Reheat: Reheat gently (microwave at 50% power or warm in a skillet) to avoid drying out the salmon.
- Freeze: You can freeze cooked salmon up to 1 month, but texture is best fresh. Freeze glaze separately for best results.
Tips:
- Pat salmon dry: This helps it sear and prevents steaming.
- Don’t overcook: Salmon is best when it flakes easily but still looks slightly moist in the center.
- Thicken glaze gently: Cornstarch works fast—simmer just until glossy.
- Watch honey under high heat: Honey can burn during long broiling—add glaze late for best flavor.
- Season smart: If using soy sauce, taste the glaze before adding extra salt.
Variations:
- Spicy Honey Pineapple: Add sriracha or gochujang for heat.
- Teriyaki-Tropical: Add extra ginger, a splash of rice vinegar, and sesame oil.
- Garlic-Butter Pineapple: Whisk 1 tbsp butter into the warm glaze right before serving.
- Orange-Pineapple: Replace half the pineapple juice with orange juice for a citrusy twist.
- Grilled Version: Grill salmon over medium heat and brush glaze during the last minute only.
- Low-Sugar: Reduce honey to 2 tbsp and increase citrus + ginger for flavor balance.
Tips:
These extra tips help you get perfect texture and a glaze that tastes like it came from a restaurant.
- Thicker glaze: Use 1 1/2 tsp cornstarch if you want it extra sticky for glazing.
- Glaze layering: Brush once during cooking and again right before serving for maximum flavor.
- Balance sweetness: If your pineapple juice is very sweet, add an extra teaspoon of lime juice.
- Meal prep idea: Make glaze ahead and refrigerate up to 5 days—reheat gently to pour.
- Restaurant finish: Add a tiny drizzle of sesame oil and a sprinkle of sesame seeds at the end.
Conclusion:
Honey Pineapple Salmon is quick, bright, and packed with flavor—sweet tropical pineapple, golden honey, and a savory
backbone that makes every bite feel balanced and satisfying. It’s the kind of recipe that works for busy weeknights but tastes special
enough for company.
If you’re ready to upgrade salmon night with a glaze that’s sticky, glossy, and completely crave-worthy, this is the recipe to keep.
One pan, one sauce, and a dinner that tastes like sunshine.
FAQ:
Can I use canned pineapple juice?
Yes. Canned pineapple juice works perfectly. If using juice from canned pineapple chunks, drain and use that liquid—it’s great in the glaze.
What’s the best salmon to use?
Any salmon works: Atlantic, sockeye, coho. Thicker fillets are easiest to keep juicy. Skin-on is great for stovetop crisping.
How do I know when salmon is done?
Salmon is done when it flakes easily with a fork and the center looks slightly opaque but still moist. Avoid cooking until fully dry.
Can I make the glaze ahead?
Yes. Store glaze in the refrigerator up to 5 days. Reheat gently on the stove or microwave until pourable.
Can I substitute maple syrup for honey?
Yes. Maple syrup gives a slightly different flavor (more caramel notes), but it works well with pineapple and salmon.
Is this recipe gluten-free?
It can be. Use gluten-free soy sauce (tamari) or coconut aminos, and verify any packaged ingredients.
