Ingredients:

  • 2 salmon fillets, skin on or off, about 6 oz (170g) each
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 2 tablespoons olive oil or avocado oil (30ml)
  • 1/3 cup pineapple juice (fresh or canned) (80ml)
  • 2 tablespoons honey (30ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 teaspoon rice vinegar or apple cider vinegar (5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • ¼ teaspoon crushed red pepper flakes (1.25ml)
  • ½ cup fresh pineapple chunks (75g)
  • 2 tablespoons chopped green onions (15g)
  • 1 tablespoon sesame seeds (7g)

Instructions:

  1. Pat salmon fillets dry with paper towels and season generously with salt and pepper.
  2. In a small bowl, whisk together pineapple juice, honey, soy sauce, rice vinegar, garlic powder, and red pepper flakes (if using).
  3. Heat oil in a large skillet over medium-high heat. Place salmon, skin-side down (if using), in the hot skillet. Cook for 4-5 minutes, or until the skin is crispy and golden brown.
  4. Flip the salmon and cook for another 3-4 minutes, until nearly cooked through (internal temperature should reach 145°F/63°C).
  5. Pour the honey-pineapple glaze over the salmon in the skillet. Add pineapple chunks (if using) around the salmon.
  6. Let everything simmer for 2-3 minutes, or until the sauce thickens slightly and the salmon is cooked through and flakes easily with a fork.
  7. Spoon the glaze and pineapple (if used) over the salmon. Garnish with chopped green onions and sesame seeds. Serve immediately.