- All Posts (149)
- Easy Recipe (133)
- Poultry (31)
- Meats (30)
- Seafood (22)
- Pasta (10)
- Vegetarian Types/Vegan (81)
- Main Course (92)
- Side Dishes (53)
- Dips & Sauces (6)
- Salads and Vegetables (15)
- Less than 30 Minutes (58)
- Soups, Stews & Chowders (27)
- Party Favorites (75)
- Holidays (63)
- Dessert (12)
- Breakfast (7)
- Snacks (59)
- Low Carbs (27)
- Cocktails & Libations (15)
- Soy Free (108)
- Dairy Free (77)
- Grill & BBQ (15)
Delicious and easy to make baked salmon with a sweet and spicy pineapple sauce!
Prep time: 5 minutes
Cooking time: 25 minutes
Serves 2 to 4 people
Inspired by the flavors of Asia, Thailand specifically, this baked salmon is a wonderful and healthy dinner option for those looking for a meal with a lot of flavor and minimal effort!
Simple ingredients produce the best results! This particular recipe is composed of ingredients that you probably already have at home or are easy to find at your local supermarket or grocery store.
What is the flavor profile?
Sweet, tangy, sharp, and spicy. The flavors are inspired by with Thai cuisine: an underlying and refreshing garlic and ginger notes.
What ingredients will I need to make this dish?
Salmon (with or without skin), garlic paste, ginger paste, pineapple chunks and juice, Sweet Chili Sauce, Rice Vinegar, soy sauce, fresh cilantro (coriander), and sesame seeds (optional).
What else will I need to make this dish?
A non-reactive bowl, a deep baking dish, some aluminum foil, a fork, measuring cups and spoons, cooking spray or vegetable oil, and two spatulas.
Can I make substitutions?
You can substitute the garlic and ginger paste for 1 teaspoon each of fresh minced garlic and ginger, or 1 teaspoon each of garlic and ginger powder
Also, you can use regular sesame seeds instead of black sesame seeds.
1 to 1.5 pounds of fresh salmon (with or without skin)
1/2 cup of Mae Ploy Sweet Chili Sauce
1 tablespoon of Mizkam Rice Vinegar
1 tablespoon of Tamari Reduced Sodium Gluten Free Soy Sauce
1 teaspoon of garlic paste
1 teaspoon of ginger paste
1/2 cup of canned pineapple chunks (drained / reserve the juice)
Fresh cilantro (coriander)
Black sesame seeds for garnish (optional)
Cooking spray or vegetable oil
In the non-reactive bowl, mix the sweet chili sauce, rice vinegar, soy sauce, garlic paste, ginger paste, and 1/4 cup of the reserved pineapple juice. Set aside.
Line a baking dish with aluminum foil and lightly grease with cooking spray or vegetable oil (figure 1). Lining the deep dish with aluminum foil will reduce the cleaning time afterwards.
Place salmon skin down in the baking dish and scatter the pineapple chunks over and around it. Pour the sauce over it and top with some fresh cilantro (coriander).
Bake for 15 minutes then broil on high for 5 to 7 minutes (just enough to get a good caramelization on the salmon and pineapple chunks). Make sure the salmon is at least 12 inches away from the broiler.
Once the time has elapsed, carefully remove the salmon from the baking dish using 2 spatulas. Place the salmon on the serving dish you wish to use. Return the deep baking dish with the sauce and pineapples to the oven and broil on high for another 5 minutes. Remove from heat, pour some of it over the salmon, and serve the rest as a side sauce.
Serve the salmon with steam rice or vegetables. Sprinkle some sesame seeds on top, if desired.
Printable PDF Recipe File below: