Ingredients (Serves 4)
For the Salmon:
4 salmon fillets (about 6 oz each, skin-on or skinless)
2 tbsp olive oil
Salt & black pepper to taste
For the Honey-Lime Glaze:
3 tbsp honey
3 tbsp fresh lime juice (about 2 limes)
1 tsp lime zest
2 garlic cloves (minced)
2 tbsp soy sauce
1 tsp fresh ginger (grated)
½ tsp chili flakes (optional for heat)
For the Pineapple Salsa:
1 ½ cups fresh pineapple (diced)
½ red onion (finely chopped)
½ red bell pepper (diced)
1 jalapeño (seeded & minced, optional)
2 tbsp cilantro (chopped)
Juice of 1 lime
Pinch of salt
Instructions
- Prepare the Pineapple Salsa
In a bowl, combine pineapple, onion, bell pepper, jalapeño, cilantro, lime juice, and salt.
Mix well and refrigerate while you prepare the salmon.
- Make the Honey-Lime Glaze
In a small saucepan over medium heat, whisk together honey, lime juice, lime zest, soy sauce, garlic, ginger, and chili flakes.
Simmer 2–3 minutes until slightly thickened. Remove from heat.
- Cook the Salmon
Pat salmon fillets dry, then season with salt and pepper.
Heat olive oil in a skillet (or grill pan) over medium-high heat.
Place salmon skin-side down and cook for 3–4 minutes until crispy. Flip carefully and cook another 2–3 minutes.
Brush generously with the honey-lime glaze during the last 2 minutes of cooking.
- Assemble & Serve
Place each salmon fillet on a plate.
Spoon pineapple salsa over the top or serve on the side.
Drizzle with extra glaze if desired.
Methods
Pan-searing: Gives salmon a crispy edge while keeping it moist inside.
Grilling: Adds a smoky depth, perfect for summer cookouts.
Baking: For a lighter option, bake at 400°F (200°C) for 12–15 minutes, then glaze before serving