Ingredients
Scale
- 4 salmon fillets (6 ounces each), skin-on
- ½ cup pineapple juice
- ¼ cup honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- Juice of 1 lemon
- Pineapple rings, for garnish
- Optional garnishes: sesame seeds, chopped cilantro, or sliced green onions
Instructions
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Prepare the Marinade:
- In a mixing bowl, whisk together pineapple juice, honey, soy sauce, minced garlic, and lemon juice until well combined.
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Marinate the Salmon:
- Place the salmon fillets in a large zip-lock bag or shallow dish. Pour the marinade over the salmon, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
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Preheat the Oven:
- Set your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
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Arrange the Salmon:
- Remove the salmon from the marinade and place them skin-side down on the prepared baking sheet. Discard the used marinade. Arrange pineapple rings on top of or around the salmon fillets for added flavor and presentation.
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Bake:
- Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and reaches your desired level of doneness.
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Garnish and Serve:
- Once cooked, remove from the oven and let rest for a few minutes. Sprinkle with optional garnishes like sesame seeds, chopped cilantro, or sliced green onions before serving.