I picked up two pounds of this beautiful wild Alaskan king salmon at our local market for $18/lb to make a baked brown sugar pineapple honey salmon for dinner last night.
It was my first time cooking and de-boning fresh salmon and I only missed one bone! It was a very proud moment for me. This dish is super easy to make - almost effortless once you get past the de-boning. It turned out delicious, flavorful and perfectly cooked.
If you're not a big fan of salmon, this is bound to change your mind. The fish is delicate and the caramelization from the honey and brown sugar really made the flavors pop out. It reminds me of a teriyaki sauce but lighter.
Baked Brown Sugar Pineapple Honey Salmon
Recipe adapted from Ambitious Kitchen
Serves 4-6 people
- 2 pound wild salmon
- 3/4 cup packed brown sugar
- 2 tablespoons honey
- 1 cup soy sauce
- 1/2 cup fresh pineapple juice
- 2 teaspoon dijon mustard
- 2 teaspoon toasted sesame oil
- 2 tablespoon olive oil
- 2 teaspoon freshly grated ginger
- 4 cloves garlic, finely minced
- 2 teaspoon red chili pepper flakes
- In a large bowl, combine all the ingredients except for the salmon.
- Place salmon in a baking pan that fits or a large ziploc bag and add marinade.
- Place in refrigerator for 2-4 hours (the longer the more flavor).
- When ready to cook, preheat oven to 400 F degrees.
- Line a baking pan with foil, drizzle olive oil to coat and then place the salmon skin side down. Brush the salmon with the leftover marinade then bake for 15-20 mins til it flakes with a fork.