Looking for a dinner that feels a little fancy but won’t keep you tied to the stove all night? This Baked Pineapple Honey Salmon is exactly that. Sweet pineapple rings meet a golden honey-olive oil glaze, seasoned salmon fillets, and a hint of smoky spices — all baked together until the fish is perfectly tender and flaky.
It’s a dish that proves easy can also be impressive. Whether it’s a weeknight family meal or a weekend dinner with guests, this recipe strikes the right balance of effort and elegance.
Why You’ll Love This Recipe
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Sweet + savory perfection: Honey adds a caramelized glaze while pineapple brings juicy brightness.
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Moist, flaky salmon every time: The honey-olive oil mixture locks in flavor and prevents drying.
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Simple seasoning, bold taste: Smoked paprika, garlic, and thyme give depth without overpowering the fish.
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Quick + fuss-free: Just brush, season, and bake — no long marinades or complicated steps.
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Show-stopping look: Pineapple rings give it a tropical flair that looks restaurant-worthy with zero effort.
Ingredients You’ll Need
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Salmon fillets (1 lb): Fresh or thawed frozen fillets, skin-on or skinless.
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Honey: Adds sweetness and helps the glaze caramelize in the oven.
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Olive oil: Thins out the honey and keeps the fish tender.
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Canned pineapple rings (in juice): Drain them well so the salmon bakes, not steams. Pineapple tidbits or peach slices also work.
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Smoked paprika: Brings a subtle smoky warmth.
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Garlic powder & Onion powder: For savory balance.
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Dried thyme: Adds a gentle herbal note.
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Salt + black pepper: Essential for flavor.
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Fresh parsley (optional): For garnish and freshness.
Flavor Variations
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Add a pinch of crushed red pepper for a sweet-heat kick.
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Swap pineapple for mango or peaches if you want a fruitier twist.
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Stir a little Dijon mustard into the glaze for tangy depth.
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Finish with a squeeze of fresh lime for a tropical punch.
How to Make Baked Pineapple Honey Salmon
Step 1 – Mix the Glaze
Whisk together honey and olive oil until smooth. This mix will help the spices stick and keep the salmon moist.
Step 2 – Season the Fish
Place the salmon on a lined baking sheet. Brush the honey-oil glaze generously over the fillets. Sprinkle with your seasoning blend (paprika, garlic powder, onion powder, thyme, salt, pepper).
Step 3 – Add the Pineapple
Arrange pineapple rings over the salmon. Sprinkle lightly with more seasoning for a sweet-savory balance.
Step 4 – Bake
Bake at 400°F (200°C) for 12–15 minutes, or until the salmon flakes easily with a fork but still looks juicy.
Step 5 – Garnish & Serve
Top with chopped parsley and serve warm.
Tips for Success
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Don’t overbake: Salmon cooks quickly — start checking at 12 minutes.
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Drain the pineapple: Too much juice can water down the glaze.
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Line your sheet pan: Honey can stick and burn — parchment or foil makes cleanup easy.
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Spread evenly: Make sure the glaze coats each piece of salmon so every bite has flavor.
Perfect Side Dishes
Pair this tropical salmon with simple sides to round out the meal:
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Crispy Oven-Roasted Okra
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Creamy Yukon Gold Mashed Potatoes
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Sweet + savory Honey Roasted Carrots and Parsnips
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Or keep it fresh with a Green Salad and citrus vinaigrette
Common Mistakes to Avoid
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Overbaking the salmon: Juicy and tender beats dry every time.
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Skipping seasoning on pineapple: That sprinkle of spices ties the flavors together.
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Uneven glaze coverage: Use the back of a spoon or a brush to coat every corner.
How to Repurpose Leftovers
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Flake into a grain bowl with quinoa, veggies, and a drizzle of dressing.
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Make salmon salad with mayo, lemon juice, and celery.
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Wrap in tortillas with slaw for quick salmon tacos.
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Combine with breadcrumbs and egg to form salmon cakes.
Storage & Freshness
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Fridge: Keep leftovers in an airtight container for 3–4 days.
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Storage tip: Place a paper towel in the container if there’s extra pineapple juice to prevent sogginess.
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Freezer: Not ideal with pineapple on top, but plain baked salmon freezes well up to 2 months.
FAQ
Can I use fresh pineapple?
Canned pineapple works best — it’s less watery and more consistent in sweetness. Fresh pineapple can make the salmon mushy due to natural enzymes.
Do I need to marinate the salmon?
Nope! The glaze and spices provide plenty of flavor while baking.
What type of salmon works best?
Any will do — Atlantic is mild and buttery, sockeye is rich and bold. Wild-caught tends to have better flavor than farmed.
Final Thoughts
This Baked Pineapple Honey Salmon is the kind of recipe you’ll come back to again and again. It’s bright, flavorful, and impressive on the table, yet takes just minutes to prep. With its caramelized glaze, juicy pineapple, and tender salmon, this dish is comfort food with a tropical twist — perfect for weeknights and special dinners alike.