Tasty Honey Pineapple Salmon (Print Version)

# Ingredients:

→ Main Ingredients

01 - A 3-pound salmon filet, divided into two pieces

→ Marinade & Sauce

02 - 1/4 cup of juice from the pineapple
03 - 1 tablespoon of freshly squeezed lemon juice
04 - 14-ounce can of pineapple chunks or rings, chopped up small
05 - 2 tablespoons of either unsalted butter or ghee, melted
06 - 2 tablespoons of sesame oil
07 - A tablespoon of honey
08 - 1 tablespoon of light brown sugar
09 - 1 or 2 large cloves of garlic, finely minced
10 - 1 small onion (optional), diced up

→ Seasonings & Garnish

11 - A teaspoon of smoked paprika
12 - 1 teaspoon of sea salt
13 - 3 or 4 mint leaves, finely chopped for decoration
14 - 1/8 teaspoon of white pepper

→ Caramelized Pineapple (Optional)

15 - 2 tablespoons of unsalted butter
16 - 1/2 cup of light brown sugar

# Instructions:

01 - Set your oven to 400°F for preheating. Take your salmon out of its packaging, use towels to pat it dry, and then cut it into two even portions.
02 - Cover a large baking tray with some parchment paper or foil. Lay out rows of pineapple chunks and place the salmon right on top of them.
03 - Grab a mixing bowl and stir together the chopped pineapple, melted butter, sesame oil, pineapple juice, lemon juice, honey, brown sugar, garlic, paprika, white pepper, and sea salt until well-mixed.
04 - Spread the marinade all over the salmon, covering it evenly. Refrigerate the salmon and let it marinate for 15 to 30 minutes.
05 - Place the tray into the oven on the middle rack. Bake the salmon for 25 to 30 minutes, or until its internal temperature hits 145°F. Use foil to keep it moist if needed.
06 - Once the salmon is out of the oven, let it rest for about 10 minutes before serving. Sprinkle some mint leaves on top if you like.

# Notes:

01 - If you want an extra touch, you can make caramelized pineapple by cooking it up with some butter and brown sugar until it turns golden.
02 - Feel free to adjust the cooking time anywhere between 25 and 30 minutes, depending on how firm or soft you prefer your salmon.

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