Ingredients:

  • 4 salmon fillets (6 oz/170g each), skin on or off
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • ⅓ cup (80 ml) pineapple juice, fresh or canned
  • 3 tablespoons (45 ml) honey
  • 2 tablespoons (30 ml) low-sodium soy sauce
  • 1 tablespoon (15 ml) rice vinegar (or apple cider vinegar)
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon (3g) cornstarch (optional, for thicker glaze)
  • 1 tablespoon (15 ml) water (if using cornstarch)
  • Pineapple chunks (Optional)
  • Chopped green onions or cilantro (Optional)

Instructions:

  1. Prep the Salmon: Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Make the Glaze: In a small bowl, whisk together the pineapple juice, honey, soy sauce, rice vinegar, ginger, and minced garlic until well combined.
  3. Cook the Salmon: Heat the olive oil in a large skillet over medium-high heat. If using skin-on salmon, place the fillets skin-side down in the hot skillet. Cook for 4-5 minutes, or until the skin is crispy and the salmon is cooked about halfway through.
  4. Glaze the Salmon: Flip the salmon fillets. Pour the honey pineapple glaze over the salmon. Continue cooking for another 4-5 minutes, spooning the glaze over the salmon occasionally to ensure it's evenly coated and cooked through. The salmon should be opaque and flake easily with a fork.
  5. Thicken the Glaze (Optional): If desired, whisk together cornstarch and water in a small bowl until smooth. Pour the cornstarch slurry into the skillet. Cook for 1-2 minutes, stirring constantly, until the glaze thickens and coats the salmon beautifully.
  6. Serve: Remove the skillet from the heat. Garnish with pineapple chunks and chopped green onions or cilantro (if using). Serve immediately.