Ingredients
Equipment
Method
- Pat salmon fillets dry with paper towels and season generously with salt and black pepper on both sides. Set aside.
- In a small saucepan, combine pineapple chunks, honey, soy sauce, lime juice, minced garlic, grated ginger, and sriracha (if using). Stir well to combine.
- Simmer the glaze over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes sticky and the pineapple begins to caramelize and turn golden.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add salmon fillets skin-side down (if applicable) and cook for 4-5 minutes without moving to develop a golden crust.
- Carefully flip the salmon and immediately brush the top generously with the honey pineapple glaze.
- Continue cooking for 3-4 minutes, basting frequently with additional glaze, until salmon is cooked through and flakes easily with a fork (internal temperature should reach 145 degrees F).
- Transfer salmon to serving plates and spoon extra glaze and caramelized pineapple over the top. Garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
For oven method: Place salmon on foil-lined baking sheet, brush with glaze, and bake at 400 degrees F for 12-15 minutes. Wild-caught salmon offers the best flavor. Can marinate salmon in glaze for 15-20 minutes before cooking for extra flavor. Store leftovers in airtight container for up to 2-3 days.
