Description
This high-protein sheet pan recipe combines tender salmon with sweet pineapple and a spicy-sweet coconut-lime glaze for a vibrant tropical meal ready in under 25 minutes. It’s a family-friendly meal on one sheet pan with minimal cleanup, making it a new favorite for stress-free dinners.
Ingredients
- 2 salmon fillets (340–400 g total)
- 200 g fresh pineapple, cut into 1 inch spears or chunks
- 0.5 cup full-fat canned coconut milk
- 2 tablespoons tamari or coconut aminos
- 1 tablespoon packed light brown sugar
- 1 whole lime, juiced and zested
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili garlic sauce
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper, freshly ground
- Fresh cilantro, chopped, for garnish
Instructions
- Prep Oven and Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Prepare Glaze and Salmon: Pat the salmon fillets dry thoroughly with paper towels. Season lightly with black pepper. In a medium bowl, whisk together the coconut milk, tamari, brown sugar, lime juice, lime zest, grated ginger, minced garlic, and sriracha until well combined.
- Reserve Glaze: Measure out and reserve 0.25 cup (60 mL) of this glaze in a separate small bowl. Do not cross-contaminate the reserved glaze with the raw salmon or pineapple.
- Arrange and Glaze for Baking: Arrange the salmon fillets and pineapple chunks on the prepared baking sheet in a single layer. Brush the remaining glaze generously over both the salmon and pineapple pieces.
- Bake and Caramelize: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and the pineapple is tender with slightly caramelized edges. For extra browning, broil for the last 1-2 minutes, watching carefully to prevent burning.
- Thicken Glaze for Serving: While the salmon bakes, gently heat the reserved 0.25 cup of glaze in a small saucepan over medium-low heat. Simmer for 3-5 minutes, stirring occasionally, until it thickens slightly to a glossy, pourable consistency. Drizzle the warmed glaze over the finished salmon and pineapple before serving.
- Garnish and Serve: Carefully transfer the baked salmon and pineapple to individual plates. Garnish generously with fresh chopped cilantro and serve immediately.
Notes
Use full-fat canned coconut milk for the thickest, creamiest glaze; do not use light coconut milk. Adjust the amount of sriracha to control the spice level. Broil carefully for the last 1-2 minutes to add caramelization without overcooking the fish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (approx. 170 g)
- Calories: 535 calories
- Sugar: 16 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 85 mg