Ingredients
Method
- Mix together the ginger, lemon juice, soy sauce, and 1/4 cup maple syrup for the marinade. Pour over the salmon fillets in a shallow dish and let sit at room temperature for 15 minutes, turning half-way through.
- Preheat the broiler with the rack in the top position. Mix together the remaining maple syrup and cayenne pepper for the glaze.
- Remove the salmon from the marinade and pat dry with paper towels. Season lightly with salt. Place the salmon fillets and pineapple slices on a rimmed baking sheet. Brush the salmon and pineapple with the glaze.
- Broil until the salmon is cooked through, 8-11 minutes, brushing the pineapple and salmon with more glaze halfway through. Serve the salmon topped with the pineapple and lime wedges if desired. Enjoy!
Notes
- For the perfect doneness, use an instant-read thermometer. Salmon is cooked when it reaches an internal temperature of 145°F (63°C) at its thickest part.
- Don't overcrowd your baking sheet; give the salmon and pineapple space to caramelize evenly. If crowded, they will steam instead of broil.
- This glazed pineapple salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes to prevent drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd your baking sheet; give the salmon and pineapple space to caramelize evenly. If crowded, they will steam instead of broil.
- This glazed pineapple salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes to prevent drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.