Ingredients
– 4 salmon fillets (about 6 oz each)
– 1 cup fresh pineapple, diced (or canned pineapple)
– 1/4 cup honey
– 2 tbsp soy sauce (or coconut aminos for gluten-free)
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
– Salt and black pepper to taste
– Fresh cilantro or green onions for garnish (optional)
– Lime wedges (for serving)
Instructions
1. **Prepare the Marinade**:
In a medium bowl, whisk together honey, soy sauce, olive oil, garlic, ginger, salt, and pepper.
2. **Marinate the Salmon**:
Place salmon fillets in a shallow dish or resealable bag. Pour marinade over the salmon, ensuring all pieces are coated. Add diced pineapple on top. Cover and refrigerate for at least 30 minutes, up to 2 hours.
3. **Preheat the Grill or Oven**:
– For grilling: Preheat to medium-high heat.
– For baking: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. **Cook the Salmon**:
– **Grilling**: Remove salmon from the marinade and place on the grill. Cook 4-6 minutes per side, brushing with marinade occasionally, until salmon flakes easily.
– **Baking**: Place salmon and pineapple on the prepared baking sheet. Bake for 12-15 minutes, until cooked through and flaky.
5. **Serve**:
Garnish with fresh cilantro or green onions if desired. Serve with lime wedges on the side.
Enjoy!
