What Makes This Salmon So Good
If you’re in the mood for something a little different, this sweet and spicy salmon hits the spot. It’s quick enough for weeknights but has that “wow” factor that makes it perfect for guests too.
Here’s why we keep coming back to it:
- The glaze is a perfect mix of tangy, sweet, and spicy.
- Roasted pineapple adds a tropical twist that feels special.
- Just one pan and about 25 minutes from start to finish.
- Pairs beautifully with rice, orzo, or roasted veggies.
- Leftovers make excellent tacos or rice bowls the next day.
Need something to round out the meal? Try it with Cheesy Lemon Orzo or Pineapple Fried Rice.
Sweet and Spicy Pineapple Salmon
This Sweet and Spicy Pineapple Salmon recipe is a perfect balance of bold flavors, combining the natural sweetness of pineapple with a hint of heat from spices. It’s a quick and easy dish that’s ideal for weeknight dinners but impressive enough to serve to guests. Whether you're a fan of tropical flavors or just looking to switch up your seafood routine, this dish is sure to become a favorite!
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Servings: 6 servings
Calories: 578kcal
Ingredients
- 2-2.5 lbs. salmon
- Salt and pepper to taste
- 2 8 oz. cans pineapple slices, drained (reserve juice for glaze)
- 1/2 cup sweet chili sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/4 cup pineapple juice
- Chopped fresh cilantro for garnish
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil. Spray with non-stick cooking spray.
- Lay 2-2.5 lbs. salmon on foil and season with salt and pepper. Arrange 2 8 oz. cans pineapple slices, drained (reserve juice for glaze) around edges of salmon. Fold edges of foil up around the salmon and pineapple.
- In a small bowl, whisk together 1/2 cup sweet chili sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon brown sugar and 1/4 cup pineapple juice. Pour glaze over salmon.
- Bake for 12-15 minutes. Switch oven to broil and cook for an additional 4-5 minutes, or until edges of salmon just begin to blacken.
- Sprinkle with Chopped fresh cilantro before serving, if desired.
Nutrition
Serving: 1g | Calories: 578kcal | Carbohydrates: 13g | Protein: 57g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 161mg | Sodium: 307mg | Sugar: 12g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Recipe Tips
- Rather than shopping for a certain type of fish, buy the fish that looks the freshest. Similar types of fish can usually be substituted in a recipe. If you were planning to use cod in a recipe, for example, you can easily substitute orange roughy or snapper.
- Measure your fish at its thickest part, then aim for about 10 minutes of cooking time per inch of thickness
- Use an instant read thermometer to make sure your fish is cooked properly. The recommended internal temperature is 125 degrees. F.
How to Store & Reheat
Leftovers? You’re in luck.
- To store: Keep salmon and pineapple in an airtight container in the fridge for up to 3 days.
- To reheat: Warm gently in the oven or microwave. Add a splash of pineapple juice or water to keep it moist.
Leftover salmon also makes amazing fish tacos—just chop it up with extra pineapple and maybe a little slaw.
Try It a Different Way
Want to shake things up? Here are a few fun twists:
- Grilled Version: Skip the foil. Grill the salmon and pineapple separately, basting with glaze.
- Taco-Style: Flake the salmon, chop the pineapple, and serve in warm tortillas with avocado and lime.
- More Heat: Add sriracha or red pepper flakes to the glaze if you like things spicier.
- Citrus Twist: Sub in orange juice for a richer glaze flavor (a tip from a reader that turned out great!).
What Should I Serve With Salmon?
Green salad, roasted vegetables, grains like rice, quinoa, and couscous, most kinds of pasta, mashed potatoes — they all go beautifully with this salmon.
Here are some of our favorite sides to enjoy with this salmon.
Be sure to save this recipe to your favorite Pinterest board for later.
11 comments
Dorothy P.
I came across this recipe about 2 years ago. I make it at least twice a month. I used to make it 4-5x/mo, but the price of salmon is really high now. This is the most delicious, easiest, quickest salmon recipe ever! My family practically begs for it. Did I say it’s easy? I do mean EASY, QUICK and oh so DELICIOUS! Thank you, Danelle!
Erin
This recipe is fantastic! I don’t usually enjoy eating salmon, and I’ve always been super duper intimidated to cook it! But this recipe is AMAZING. I only had fresh pineapple, which I sliced and put on the salmon. Then, I squeezed an orange for orange juice in the sauce/glaze (which was DELICIOUS, and I will be doubling next time). I would feel confident enough in this recipe to serve it for company. It’s THAT good. I’ll be making this again very soon.
Mary
I made this for dinner last night. I am not a fan of salmon, but this was delicious. I didn’t have chili sauce, so I winged it with some harissa, honey, and hot sauce. I also only had chunk pineapple, but that worked out fine. The fish was moist and tender even where it was browned on the edges. The roasted pineapple and ‘chili’ sauce was a nice condiment.