This baked Honey Soy Glazed Salmon with Caramelized Pineapples is a tasty, easy meal with only a few simple ingredients. Dinner is ready in under an hour!
I never order salmon at restaurants unless it’s raw or smoked. I’m extremely picky about how it’s cooked, and there is nothing I hate more than well done salmon. From the flavor to the texture- it’s the absolute worst. For years I actually thought I didn’t like salmon at all, which couldn’t be further from the truth.
It turns out that salmon is my favorite. Who knew.
I love buttery, tender salmon that is just barely cooked (or raw or smoked, but I’m repeating myself). I find that marinating salmon filets, and then cooking them at 425 degrees F for 8-10 minutes gets the job done perfectly every single time. I switch up the marinate here and there, but honey + soy is a classic combination that I’ll never stop making.
This version adds fresh slices of pineapple that I quickly caramelize in a smoking hot pan just before serving. I used butter and a sprinkle of brown sugar to add color and flavor. It’s a quick, easy dinner that’s ready in under an hour (mostly inactive). Enjoy!
Honey Soy-Glazed Salmon with Caramelized Pineapples
- 1/4 cup honey
- 3 tablespoons soy sauce
- 1 clove garlic, smashed
- 4 6 ounce salmon filets
- 3-4 large slices fresh pineapple
- 1/2 tablespoon unsalted butter
- optional: 1 teaspoon light brown sugar
- In a small bowl, whisk together the honey and soy sauce. Pour into a resealable plastic bag and add the garlic and salmon filets. Seal the bag and turn over a few times to coat the fish in the marinade. Place in the refrigerator and allow to marinade for 45-60 minutes. (Note: I recommend placing the bag in a bowl as a precaution against leaks).
- Preheat the oven to 425 degrees F. Remove the fish from the marinade. Place on a lightly greased baking sheet. Pour the remaining marinade into a small saucepan.
- Bake the fish for 8-10 minutes, or until just barely cooked through (it’s better to undercook salmon than overcook it).
- While the fish is cooking, bring the marinade to a simmer over medium-low heat and allow it to reduce and thicken into a glaze.
- Heat a skillet (preferably nonstick) over medium-high heat and add the butter. If using, sprinkle the brown sugar over the pineapple slices (it will help caramelize and enhance the sweetness). When the butter begins to bubble in the pan, add the pineapple slices. Once they’ve caramelized on one side, use tongs or a spatula to flip the slices and brown on the other side. Remove from the heat.
- Brush the marinade on the salmon before serving. Top each filet with a slice of caramelized pineapple.
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