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Hawaiian Pineapple Glazed Salmon - Sweet, Tangy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 oz each, skin on or off)
  • 1 cup pineapple juice (100% juice, not from concentrate if possible)
  • 1/2 cup crushed pineapple (canned and drained, or fresh finely chopped)
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey (or brown sugar)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon fresh lime juice (plus extra wedges for serving)
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil (optional but great)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • Salt and black pepper, to taste
  • Garnishes: sliced green onions, sesame seeds, and fresh cilantro (optional)

Method
 

  1. Pat the salmon dry. Season both sides lightly with salt and pepper. Dry fish sears better and helps the glaze stick.
  2. Make the glaze base. In a small bowl, whisk pineapple juice, crushed pineapple, soy sauce, honey, rice vinegar, lime juice, ginger, garlic, and sesame oil. Taste and adjust sweetness or acidity. You want a sweet-tangy balance.
  3. Sear the salmon. Heat a large skillet over medium-high. Add the neutral oil. Place salmon in the pan, presentation side down. Sear 3–4 minutes until golden and release easily. Flip and cook another 2 minutes.
  4. Add the glaze. Reduce heat to medium. Pour in the glaze mixture around the salmon. It will bubble. Spoon some over the fillets as it reduces.
  5. Thicken slightly. Stir in the cornstarch slurry and simmer 1–2 minutes. The sauce should turn glossy and coat the back of a spoon. If it gets too thick, splash in a little water.
  6. Finish cooking. Cook until salmon is just opaque and flakes easily with a fork, about 2–4 more minutes depending on thickness. Aim for an internal temp of 125–130°F for moist, medium doneness.
  7. Rest and garnish. Remove from heat and let the fish rest 2 minutes. Spoon extra glaze on top. Sprinkle green onions, sesame seeds, and cilantro if using. Serve with rice, coconut rice, or quinoa, and a side of steamed veggies.