Honey Pineapple Salmon

There’s something magical about combining seafood with fruit—especially when that fruit is juicy pineapple paired with golden honey. This Honey Pineapple Salmon recipe is one of my favorite tropical-inspired dishes: pan-seared salmon fillets glazed in a sweet and tangy sauce, finished with a zesty pineapple salsa. It’s a summer vacation on a plate, and it comes together in just 25 minutes.

Whether you’re hosting a dinner or just want to upgrade your weeknight meal, this vibrant, gluten-free dish delivers elegance and flavor with minimal effort.

Why You’ll Love This Honey Pineapple Salmon

• Perfectly balanced flavors: sweet, savory, tangy, and a touch of spice
• Fast & easy: ready in under 30 minutes
• Impressive presentation for guests or date night
• Naturally gluten-free with low-sodium soy sauce
• Bright pineapple salsa adds freshness and texture

Ingredients

For the Salmon & Glaze:

• 4 salmon fillets (about 6 oz each, skin on or off)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ⅓ cup honey
• ¼ cup low-sodium soy sauce
• ½ cup fresh pineapple juice (or canned, unsweetened)
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp grated fresh ginger (optional)
• ½ tsp red pepper flakes (optional)

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• ¼ cup red bell pepper, finely chopped
• ¼ cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• ½ tsp honey
• Pinch of salt
• Squeeze of lime juice (optional)

Instructions

1. Sear the Salmon

Pat salmon fillets dry. Season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear salmon skin-side down for 3–4 minutes. Flip and cook for another 2–3 minutes. Remove from skillet and set aside.

2. Make the Glaze

Lower heat to medium. In the same skillet, add honey, soy sauce, pineapple juice, garlic, lime juice, ginger, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.

3. Glaze the Salmon

Return salmon to the skillet and spoon the glaze over each fillet. Cook for another 2–3 minutes, basting often, until salmon is fully glazed and cooked through.

4. Prepare the Salsa

In a small bowl, combine diced pineapple, bell pepper, onion, cilantro, honey, salt, and a squeeze of lime. Let it rest for 5 minutes to meld flavors.

5. Serve & Enjoy

Plate salmon over rice or quinoa. Drizzle with extra glaze and top with pineapple salsa. Serve immediately for a fresh, vibrant meal.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 2 days
• Reheat gently in a skillet over low heat or in the microwave
• Salsa is best fresh but can be stored separately for 1 day

Pairing Suggestions

• Coconut rice or fluffy quinoa
• Grilled vegetables or steamed green beans
• A crisp white wine like Sauvignon Blanc or a light tropical mocktail

Final Thoughts

This Honey Pineapple Salmon brings sunshine to your dinner table with its sweet glaze and vibrant salsa. It’s elegant enough for entertaining, yet easy enough for a weeknight win. Every bite feels like a tropical getaway, and the balance of flavors will leave everyone asking for seconds.

Give it a try and tell me—did you keep it mild or add a spicy twist?

The Goods

Honey Pineapple Salmon

We appreciate you taking the time to rate!

No ratings yet

Seared salmon glazed with honey and pineapple, topped with fresh salsa. A sweet, savory, gluten-free dinner in under 30 minutes.

Course Dinner, Lunch, Main Course, Seafood

Cuisine American

Recipes

For the Salmon & Glaze:

• 4 salmon fillets about 6 oz each, skin on or off
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ⅓ cup honey
• ¼ cup low-sodium soy sauce
• ½ cup fresh pineapple juice or canned, unsweetened
• 2 cloves garlic minced
• 1 tbsp lime juice
• 1 tsp grated fresh ginger optional
• ½ tsp red pepper flakes optional

For the Pineapple Salsa:

• 1 cup fresh pineapple diced
• ¼ cup red bell pepper finely chopped
• ¼ cup red onion finely chopped
• 1 tbsp fresh cilantro chopped
• ½ tsp honey
• Pinch of salt
• Squeeze of lime juice optional

Instructions

Sear the Salmon

• Pat salmon fillets dry. Season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear salmon skin-side down for 3–4 minutes. Flip and cook for another 2–3 minutes. Remove from skillet and set aside.

Make the Glaze

• Lower heat to medium. In the same skillet, add honey, soy sauce, pineapple juice, garlic, lime juice, ginger, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.

Glaze the Salmon

• Return salmon to the skillet and spoon the glaze over each fillet. Cook for another 2–3 minutes, basting often, until salmon is fully glazed and cooked through.

Prepare the Salsa

• In a small bowl, combine diced pineapple, bell pepper, onion, cilantro, honey, salt, and a squeeze of lime. Let it rest for 5 minutes to meld flavors.

Serve & Enjoy

• Plate salmon over rice or quinoa. Drizzle with extra glaze and top with pineapple salsa. Serve immediately for a fresh, vibrant meal.