Sweet Chili Pineapple Salmon

This baked pineapple salmon brings together the rich flavors of buttery salmon with sweet and tangy pineapple for a tropical twist on a weeknight dinner. The sweet chili and hoisin glaze caramelizes beautifully during baking, creating an irresistible shine that promises flavor in every bite.

I first made this recipe when searching for ways to make salmon more exciting for my family. The combination was such a hit that it has become our go-to special occasion seafood dish that feels luxurious without requiring culinary school skills.

Ingredients

• Fresh salmon fillet: The centerpiece of our dish. Look for a center cut piece with bright flesh and minimal white lines which indicate fat.
• Pineapple slices: Adds natural sweetness and tenderizes the fish. Fresh works great but canned pineapple makes this recipe convenient year-round.
• Sweet chili sauce: Creates that perfect sticky glaze. The mild heat balances the sweetness beautifully.
• Melted butter: Enriches the sauce and helps achieve that golden finish. Use unsalted to control the final seasoning.
• Hoisin sauce: Delivers depth with its complex sweet and savory profile. This Asian condiment is the secret ingredient that elevates the entire dish.
• Fresh lemon juice: Cuts through the richness with bright acidity. Always use fresh for the cleanest flavor.
• Garlic: Brings a wonderful aromatic quality. Mince it finely for the best infusion into the sauce.
• Fresh cilantro: Adds a pop of color and herbaceous freshness. If you are not a cilantro fan, parsley works as an alternative.
• Lime slices: For serving. The final squeeze of citrus brightens each bite.

Step-by-Step Instructions

Prepare your setup:

Preheat oven to 375°F and line a baking sheet with nonstick aluminum foil. This prevents sticking and makes cleanup incredibly easy. The foil also helps conduct heat evenly for perfect cooking.

Season the salmon:

Place your side of salmon on the prepared sheet and generously season with salt and pepper on both sides. Take care not to oversalt as the hoisin and sweet chili sauce will add additional sodium to the final dish.

Create the pineapple bed:

Arrange pineapple slices underneath the salmon. This clever technique not only flavors the fish from below but also elevates it slightly allowing heat to circulate and prevents the bottom from overcooking.

Mix the glorious glaze:

In a bowl whisk together sweet chili sauce, melted butter, hoisin sauce, minced garlic, fresh lemon juice, and reserved pineapple juice until completely combined. This multilayered sauce is the star of the show bringing sweetness, tang, and depth.

Glaze and bake:

Pour the mixture evenly over the salmon ensuring it coats the entire surface. Bake for 15 minutes until the salmon flakes easily with a fork but still maintains moisture. For extra caramelization, broil for the final 5 minutes watching carefully to avoid burning.

Finish with fresh elements:

Scatter freshly chopped cilantro over the top and arrange lime slices around the dish. These bright finishing touches balance the rich flavors and add visual appeal.

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The pineapple in this recipe does double duty. Beyond adding tropical flavor it contains an enzyme called bromelain that naturally tenderizes the salmon, creating that melt-in-your-mouth texture that makes this dish so special. My family particularly loves the bits of pineapple that caramelize on the edges, which we always fight over at the dinner table.

Perfect Pairing Suggestions

This tropical-inspired salmon pairs beautifully with coconut rice, which soaks up the delicious sauce. Simply cook jasmine rice with coconut milk instead of water and add a pinch of salt. For a complete meal, add a side of steamed or stir-fried bok choy or broccoli which provides a crisp green counterpart to the rich salmon.

Make Ahead and Storage

You can prepare the sauce up to 3 days ahead and store in an airtight container in the refrigerator. For leftovers, store the cooled salmon in an airtight container for up to 2 days. While reheating fish can be tricky, gently warm it in a 275°F oven just until heated through to prevent drying out. This salmon also tastes delicious cold flaked over a salad with some of the leftover pineapple.

Easy Substitutions

If salmon is not available or not your preference, this glaze works wonderfully with other firm fish like mahi mahi or even chicken thighs. Not a fan of cilantro? Substitute with fresh basil or parsley. For a spicier version, add a tablespoon of sriracha to the glaze or, for a milder option, reduce the sweet chili sauce and increase the pineapple juice.

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Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, you can substitute fresh pineapple slices. Cut them about 1/2-inch thick and use fresh pineapple juice for the glaze. Fresh pineapple may release more liquid during cooking, so you might want to reduce the additional juice in the sauce slightly.

→ How do I know when the salmon is fully cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and slightly translucent in the center. For this specific dish, baking for 15 minutes at 375°F is typically sufficient for a 2 1/2 pound side.

→ Can I make this dish ahead of time?

For best results, this dish should be prepared just before serving. However, you can mix the glaze up to 24 hours in advance and store it in the refrigerator. The salmon and pineapple can be assembled on the baking sheet a few hours ahead and refrigerated until ready to bake.

→ What sides go well with this pineapple salmon?

Coconut rice, steamed jasmine rice, or quinoa pairs beautifully with the tropical flavors. For vegetables, consider roasted broccoli, stir-fried bok choy, or a simple green salad with Asian-inspired dressing. Grilled asparagus or a cucumber-avocado salad also complement the dish well.

→ Can I substitute the hoisin sauce?

If you don't have hoisin sauce, you can substitute with a mixture of 2 tablespoons soy sauce, 1 tablespoon peanut butter, and 1 teaspoon honey or brown sugar with a dash of five-spice powder if available. Oyster sauce can also work as a substitute, though it will have a slightly different flavor profile.

→ Is this dish gluten-free?

Standard hoisin sauce contains wheat, making this dish not gluten-free. However, you can find gluten-free hoisin sauce in many stores or make your own using gluten-free ingredients. Also check that your sweet chili sauce is gluten-free, as some brands may contain wheat-based ingredients.