Baked Pineapple Salmon with Honey Recipe

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

Baked Pineapple Salmon with Honey Recipe

Quick, easy, and flavorful way to enjoy salmon fillets!

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

This recipe calls for 1 pound of salmon fillet. But what if you can only find 4 small fillets that are 4 ounces each (totalling 1 pound)? When you’re cooking salmon, the thickness matters more than the number of pieces. So whether you got one big 1-pound fillet or four smaller pieces adding up to a pound, the thickness is what really decides the cook time.

If your one big fillet is thicker than the smaller pieces, it’ll take a little longer to cook through. The smaller pieces, being thinner, usually cook faster—even if their total weight is the same.

So, for your baked pineapple salmon, keep an eye on it and start checkin’ for doneness around 15 minutes. If you’re cooking one thick fillet, it might take a few extra minutes compared to four thinner pieces.

How long does cooked salmon stay fresh in the fridge?

Cooked salmon will keep for 3 to 4 days in the fridge if stored properly. Let it cool completely, then place it in an airtight container or wrap it tightly in foil or plastic wrap.

What’s the best way to store it?

Store it in the coldest part of your fridge (usually toward the back). If it’s glazed or has pineapple juice on it, line the bottom of the container with a paper towel to absorb extra moisture and keep it from getting soggy.

Nutrition