Baked Pineapple Honey Salmon

One baked salmon fillet topped with two pineapple rings and sprinkled with fresh cut parsley on a brown plate.

This Baked Pineapple Honey Salmon combines flaky salmon, sweet pineapple, honey, and a smoky seasoning blend for an easy dinner that's as beautiful as it is delicious. With just a few simple ingredients, it's ready in about 25 minutes.

Course Dinner, Entree

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 293kcal

Author Anne Clark

Equipment

9x13-inch rimmed sheet pan
measuring spoons

Ingredients

1 lb salmon fillet (with skin preferred, to prevent burning) one whole salmon fillet or four 4-oz fillets
1 tablespoon honey
1 tablespoon olive oil
SEASONING BLEND: ½ teaspoon kosher salt (not table salt), ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon thyme, ¼ teaspoon black pepper
20 oz pineapple slices in juice, drained aka pineapple rings
fresh chopped parsley for garnish, if desired or dried parsley if that's all you have

Instructions

Preheat the oven to 400F. Line a 9x13 pan with parchment paper (this helps to keep the skin from sticking to the pan and for easy cleanup).
Pat the salmon dry on both sides and place skin side down on the pan.
In a small bowl, blend the honey and olive oil.
Spread the honey-olive oil mixture all over the top of the salmon.
Combine the seasoning blend in a small bowl and reserve ½ teaspoon. Sprinkle the remaining seasoning blend all over the salmon.
Place the pineapple slices in a single row on top of the salmon then arrange the remaining slices in the pan around the salmon. Sprinkle all pineapple slices with the reserved seasoning blend.
Bake for 10-15 minutes or to your desired level of doneness. I aim for 130F but the USDA recommends 145F. The thickness of the salmon will determine how long it takes to bake so use your best judgement, and be careful not to overcook the salmon or it'll get dry.
Garnish with fresh chopped parsley, if desired.

Notes

Drain the pineapple well. Too much juice can prevent the salmon from browning nicely.

Mix the honey and olive oil until smooth. This creates a light glaze that helps the seasoning stick and keeps the salmon moist.

Use salmon fillets that are similar in thickness. They'll cook more evenly and finish at the same time.

Don't overcook the salmon. It's done when it flakes easily with a fork or reaches 145°F in the thickest part.

Cooking time may vary. Thicker fillets or one large salmon fillet may need a few extra minutes in the oven.

Nutrition