Baked Pineapple Salmon
Baked Pineapple Salmon
Step 1:
Preheat your oven to 375°F or 190°C.Line a baking sheet with nonstick aluminium foil.
Step 2:
Place the salmon on the sheet and season with salt and pepper on both sides
Step 3:
Arrange pineapple slices underneath the salmon
Step 4:
Top with the stuffing
Step 5:
In a small bowl whisk together sweet chili sauce, butter, hoisin sauce, garlic, lemon juice and ¼ cup reserved pineapple juice. Pour the mixture over the salmon
Step 6:
Bake for 15 minutes or until flaky and cooked through. You can broil for the last 5 minutes until the edges are charred
Step 7:
Garnish with chopped cilantro
Step 8:
Serve with lime slices.
Pineapple slices, rather than chunks or crushed pineapple, are best in this recipe. The slices are really easy to stick right in there under the salmon. Pineapple chunks, and especially crushed pineapple, can be overly wet and messy. That makes serving harder, when compared to the ease of simply serving everyone a pineapple slice with their salmon. Any kind of canned pineapple will do the job here, but we do strongly recommend slices.
We strongly encourage you to simply lay the salmon in a single piece along the baking_tray. If the salmon is too long, cut the end off, and place it on the side so it can cook, too. You want your salmon to cook simultaneously and evenly. If some of the salmon has folded under. it will wind up underdone. You don't want that.
If you don't have any non stick foil on hand, you can spray the baking sheet. Doing so before laying down the salmon will prevent the salmon from sticking to the sheet! The cleanup will be a little trickier without the foil to catch all the sauce, but this will do in a pinch.