Honey Mustard Pineapple Baked Salmon

Pineapple makes for a fantastic addition to the classic taste of honey mustard as you’ll see with this recipe for making honey mustard pineapple baked salmon. You’ll want to bookmark this easy to make recipe just for the pineapple marinade sauce alone, it goes great with seafood, beef, chicken and more.

How to Make Honey Mustard Pineapple Baked Salmon

The first thing that you’ll want to do when making this recipe is prepare the pineapple marinade sauce:

• Begin preparing the pineapple marinade. Add the melted coconut oil (or olive oil), sesame oil, lemon juice, honey and brown sugar to a bowl and mix until well combined.
• Finish off the marinade. Add the fresh pineapple chunks, chopped mint sprigs and minced garlic cloves and stir well.
• Prep the salmon. Place the salmon fillets in a lightly greased baking dish.
• Season. Season with salt and black pepper to taste.
• Add the marinade. Spoon the pineapple marinade over top of the salmon.
• Marinate. Allow the salmon to marinate for approximately 30 minutes.
• Preheat the oven. Preheat your oven to 375℉.
• Bake. Bake the salmon in the preheated oven for 15 to 20 minutes (or until the salmon flakes easily with a fork).

3 Quick and Helpful Tips to Bake the Perfect Salmon Filets

Here are 3 of our best tips to help you make sure that you’re baking your salmon fillets to perfection each and every time:

• Pat the fillets dry ahead of time. Use a paper towel to pat the salmon fillets dry.
• Keep at room temperature. Bring your salmon fillets to room temperature before marinating them. This can be done easily by just leaving the fillets on the counter for 15 to 25 minutes before preparing your meal.
• Marinate generously. Don’t be shy with spooning the marinade sauce over top of your fillets. You want to have the salmon fillets completely covered in the sauce to give your fillets the best flavor.

How to Store Honey Mustard Pineapple Baked Salmon Leftovers

You’ll first want to allow the salmon fillets to cool completely after cooking before then sealing them up tightly inside of shallow airtight containers. Store the fillets in the fridge for up to 3 to 4 days.

(Also try: Pineapple and Spam Fried Rice)

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