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
- 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.
- Place the salmon on top of the pineapple pieces after seasoning both sides with salt and pepper.
- 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.
- Bake for about 25 minutes, or until salmon is cooked through.
- Change the oven setting to barbeque and cook for 2 minutes, or until the fish is slightly brown.
- Serve with lemon slices and sesame seeds and green onions as garnish.