Baked Pineapple Salmon Thai (Print Version)
Thai pineapple salmon bakes in 20 minutes for a bright, flavor-packed main with one-pan convenience.
# Ingredients:
→ Meats
01 -
2 ½ pounds side of salmon
→ Fruits
02 -
1 can pineapple slices, drained and reserve ¼ cup of juice
→ Sauces
03 -
½ cup sweet chili sauce
04 -
¼ cup unsalted butter, melted
05 -
4 tablespoons hoisin sauce
06 -
2 tablespoons fresh lemon juice
→ Spices
07 -
Salt and pepper to taste
→ Garnish
08 -
2 tablespoons fresh cilantro, roughly chopped
09 -
Lime slices for serving
→ Aromatics
10 -
3 garlic cloves, minced
# Steps:
01 -
Preheat your oven to 375°F | 190°C. Line a baking sheet with nonstick aluminum foil.
02 -
Place the salmon on the sheet and season with salt and pepper on both sides.
03 -
Arrange the pineapple slices underneath the salmon.
04 -
In a small bowl, whisk together the sweet chili sauce, melted unsalted butter, hoisin sauce, minced garlic, fresh lemon juice, and reserved pineapple juice. Pour the mixture over the salmon.
05 -
Bake for 15 minutes or until flaky and cooked through. You can broil for the last 5 minutes until the edges are charred.
06 -
Garnish with fresh cilantro and serve with lime slices.
# Notes:
01 -
Pineapple slices are best for this recipe as they are easy to arrange under the salmon.
02 -
Ensure the salmon is laid out in a single piece for even cooking.
03 -
If nonstick foil is unavailable, spray the baking sheet to prevent sticking.