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Baked Pineapple Salmon

Baked Pineapple Salmon

Grilling the salmon quickly at the end gives the marinade a chance to caramelize, it’s really good. All you need is two to three minutes under the grill.


  • Cooking spray, for pan
  • 1 large salmon fillet (about 3 lbs.)
  • 17 pineapple rings, fresh or canned
  • Freshly ground black pepper
  • Kosher salt
  • 3 tbsp. sweet chili sauce
  • 3 tbsp. melted butter
  • 1/2 tsp. crushed red pepper flakes
  • 2 tbsp. freshly chopped cilantro
  • 3 cloves garlic, minced
  • 2 tsp. freshly grated ginger
  • 2 tsp. toasted sesame oil
  • Thinly sliced green onions, for garnish
  • Toasted sesame seeds, for garnish
  • Lime wedges, for serving


  1. Preheat oven to 350 degrees Fahrenheit. Using aluminum foil and cooking spray, line a large baking tray with a frame. Arrange the pineapple slices in an equal layer in the center of the foil.
  2. Place the salmon on top of the pineapple pieces after seasoning both sides with salt and pepper.
  3. Whisk together the butter, cilantro, garlic, chili sauce, ginger, red pepper flakes, and sesame oil in a small bowl. Brush all of the salmon fillets with a brush.
  4. Bake for about 25 minutes, or until salmon is cooked through.
  5. Change the oven setting to barbeque and cook for 2 minutes, or until the fish is slightly brown.
  6. Serve with lemon slices and sesame seeds and green onions as garnish.