Pineapple Glazed Salmon That's Sticky, Savory, and Ready in 25 Minutes
Sticky, savory glazed salmon with crispy skin, from stovetop to table in under half an hour. The pineapple-soy glaze caramelizes perfectly when you follow one simple trick.
Equipment
- Large Skillet (non-stick or cast iron)
- Small saucepan
- Fish Spatula
- Paper towels
Ingredients
For the Glaze
- 1 cup unsweetened pineapple juice
- 2 tablespoons low-sodium soy sauce (or tamari for GF)
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, smashed
- 1 thumb-sized piece fresh ginger, peeled and sliced
For the Salmon
- 4 (6-ounce) salmon filets, skin on
- 2 tablespoons neutral oil (avocado or grapeseed)
- Salt and white pepper, to taste
Instructions
- Start the glaze: In a small saucepan, combine pineapple juice, soy sauce, honey (or brown sugar), smashed garlic, and sliced ginger. Bring to a gentle simmer over medium heat. Let reduce until syrupy, about 8 to 10 minutes, until it coats the back of a spoon. You should have about 1/3 cup left. Remove from heat and set aside.
- Dry and season the salmon: Pat the salmon filets completely dry with paper towels. Season the flesh side generously with salt and a pinch of white pepper. Let rest at room temperature for 10 minutes.
- Heat the skillet: Add the neutral oil to a large skillet over medium-high heat. Swirl to coat. When the oil shimmers and just begins to smoke, the pan is ready.
- Sear skin-side down: Place the filets skin-side down, laying them away from you. Press gently on each filet with a spatula for 5 seconds to ensure full contact. Cook undisturbed for 4 to 5 minutes, until the skin is deep golden and releases easily.
- Flip and glaze: Carefully flip each filet. Pour the reduced pineapple mixture into the pan around the filets (not over the skin). Let it bubble for 1 minute, then spoon glaze over the tops of the filets. Cook for 2 to 3 more minutes for medium, or 4 minutes for well-done.
- Finish and serve: The glaze should be glossy and dark amber. Transfer filets to a platter. Spoon any remaining pan glaze over the top. If glaze sticks to the pan, add a splash of water or rice vinegar and swirl to loosen — pour that over the salmon.
Notes
Key tips after 20 batches: Dry the salmon thoroughly for crackling skin. Watch the glaze reduction like a hawk — as soon as it coats the spoon, pull it off. If the pan gets sticky after cooking, deglaze with a splash of water or vinegar — that liquid is liquid gold. Leftovers keep in the fridge for 3 days. Reheat in a 350°F oven on a wire rack for 5 minutes to re-crisp the skin.