Ingredients
1 (3-pound) salmon fillet, cut in half
1 (14-ounce) can pineapple tidbits or rings, cut into smaller pieces (reserve some for topping)
1/4 cup pineapple juice
2 tablespoons unsalted butter, melted
2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon light brown sugar
1 1/2 tablespoons honey
1-2 large garlic cloves, minced
3-4 fresh mint leaves, chopped (for garnish)
1 teaspoon sea salt
1 teaspoon smoked paprika
1/8 teaspoon white pepper
Directions
Preheat the Oven: Preheat your oven to 400°F.
Prepare the Salmon: Pat the salmon dry with paper towels and cut it into two even pieces.
Prepare the Baking Sheet: Cover the bottom of a large sheet pan with aluminum foil or parchment paper. Place pineapple rings on the foil, then place the salmon on top.
Make the Marinade: In a bowl, mix together the chopped pineapple, melted butter, sesame oil, lemon juice, honey, brown sugar, minced garlic, and sea salt to create the marinade.
Marinate the Salmon: Spread the marinade evenly over the salmon, ensuring full coverage. Let it marinate in the fridge for 15-30 minutes.
Bake the Salmon: Bake in the preheated oven for 40 minutes or until the internal temperature of the salmon reaches 145°F.
Rest and Garnish: Allow the salmon to rest for 10 minutes before serving. Garnish with fresh mint and any reserved pineapple pieces.
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