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salmon with pineapple on rice with broccoli
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Meaningful Eats

Easy Glazed Pineapple Salmon

4 servings
This EASY pineapple salmon is made with 7 simple ingredients!
It has a sweet and flavorful maple glaze that the whole family will love. Use fresh or frozen salmon to make this recipe!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
marinade time 15 minutes
Total Time 36 minutes
Author Erin Collins

Ingredients

For the marinade:

  • 4 salmon fillets
  • 1 tablespoon fresh ginger peeled and grated
  • 2 tablespoons lemon juice
  • 2 tablespoons gluten-free soy sauce or coconut aminos
  • 1/4 cup maple syrup

For the glaze:

  • 1/4 cup maple syrup
  • 1/4 teaspoon cayenne pepper

Other:

  • 1/2 of a whole pineapple peeled and cut into slices

Instructions

  • Mix together the ginger, lemon juice, soy sauce, and 1/4 cup maple syrup for the marinade. Pour over the salmon fillets in a shallow dish and let sit at room temperature for 15 minutes, turning half-way through.
  • Preheat the broiler with the rack in the top position. Mix together the remaining maple syrup and cayenne pepper for the glaze.
  • Remove the salmon from the marinade and pat dry with paper towels. Season lightly with salt. Place the salmon fillets and pineapple slices on a rimmed baking sheet. Brush the salmon and pineapple with the glaze.
  • Broil until the salmon is cooked through, 8-11 minutes, brushing the pineapple and salmon with more glaze halfway through. Serve the salmon topped with the pineapple and lime wedges if desired. Enjoy!

Notes

Salmon: You can use fresh or frozen, skin-on or skinless - totally your choice!
Pineapple: Use fresh pineapple, not canned slices, since this recipe requires broiling under high heat.
Gluten-free: Make sure to use gluten-free soy sauce or coconut aminos.
Maple syrup: I recommend using 100% real maple syrup, rather than artificial pancake syrup, to get the right flavor.
To Make-Ahead: Make the marinade and glaze up to 3 days ahead and store them in airtight containers in the fridge. The sliced pineapple will also keep in an airtight container in the fridge for 3-5 days.
To Store: Store leftovers in an airtight container in the fridge for up to 3 days.
To Freeze: I don't recommend freezing the cooked pineapple salmon as freezing and reheating it can change the texture.

Nutrition

Calories: 415kcal | Carbohydrates: 43g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 583mg | Potassium: 1083mg | Fiber: 2g | Sugar: 36g | Vitamin A: 186IU | Vitamin C: 57mg | Calcium: 82mg | Iron: 2mg