First thing’s first: How was your Memorial Day Weekend? I hope you had the chance to relax and eat some delicious food.
I was able to finally catch The Great Gatsby in theaters and HOLY heaven… Leo! I don’t think he’s been that good looking since his Titanic days. Besides staring into Leo’s eyes via theater projection screen, I was able to accomplish a lot this weekend. I cleaned my room (MAJOR DEAL), booked some flights, spent time with my family, cooked, and instagramed my food like a freak.
Yes, I’m totally one of those people.
I wish I could say I instagrammed and ate this salmon this weekend, but that’s just not truth. I actually created this dish several months ago and completely forgot about it until recently when I was strolling through my photos. Please forgive me! How could I deny you this magical meal?
This salmon. Um, words really won’t do it justice, but I’ll try to describe it in the best way I know how: through super delicious adjectives (obviously) and dramatic descriptors.
Brown sugar caramelized. Melts like butter in your mouth. Juicy and sweet (with some heat, if you want it). Gorgeous. Definitely man bait worthy.
These words all boil down to one thing and one thing only: You must make this salmon!
The fish itself is sweet, with an almost teriyaki flavor. You’ll want to be sure to marinade it for at least an hour or two to let the salmon soak up the lovely flavors from the pineapple juice and soy sauce.
A few minutes before I took the salmon out of the oven, I turned on the broiler to get the top of it slightly crispy and caramelized. Mmmmm.
This dinner is perfect for a BBQ or to impress! The healthy fats and protein from the salmon will keep you full and happy.
Enjoy!
More healthy salmon recipes to try:
30 Minute Chili Maple Lime Salmon Bowls with Forbidden Rice
Spicy Maple Glazed Salmon for Two!
Blackened Salmon Tacos with Forbidden Rice & Mango Guacamole
30 Minute Honey Garlic Salmon with Apple Dijon Green Salad
Honey-Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad
Brown Sugar Honey Marinated Salmon with Caramelized Pineapple Quinoa
Ingredients
- For salmon:
- 1 pound salmon
- 1/4 cup packed brown sugar
- 1 tablespoons honey
- 1/2 cup reduced sodium soy sauce, gluten free if desired
- 1/4 cup fresh pineapple juice
- 1 teaspoon dijon mustard
- 1 teaspoon toasted sesame oil
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, finely minced
- 1 teaspoon red chili pepper flakes, if desired
- 1/2 of a whole pineapple, peeled, cored, and cut into small chunks (so you don't have to cut later)
- For quinoa:
- 3/4 cup uncooked organic quinoa
- 1 cup coconut milk (I used light coconut milk)
- 1/2 cup water
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Fresh limes to squeeze, if desired
- 1/4 cup toasted sliced almonds, optional for topping
Instructions
- In a large bowl whisk together the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large ziploc bag and add marinade. Place in refrigerator for up to 8 hours but at least 1 hour. You can also marinade it in a baking pan.
- Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down on large baking pan lined with foil. Line pineapple next to salmon and brush leftover marinade on salmon and pineapple. Sprinkle with a little bit of extra brown sugar for extra caramelization.
- Bake for 15-20 minutes or until salmon easily flakes with fork. I usually broil my salmon for a min or two at the end to get an additional caramelization on top. Just be sure not to dry out your fish! 18 minutes is usually perfect timing for me! **See notes for additional information on cooking times.
- While salmon is cooking, prepare quinoa. Bring water and coconut milk to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside.
- Add in red onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from baking sheet and fold into quinoa. Season with salt and lime juice to taste.
- Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.
This is a wonderful marinade. I have done it in the oven and on cedar planks on the grill. Either way, you can’t go wrong. I like when the sugars caramelize. Pair as recommended with baby bok choy or snow peas and Jasmine rice and you can’t go wrong. The best part is my whole family loves it. Thank you for creating this staple in our home.
So happy to hear that! I’ll have to try the cedar plan method, and that sounds like SUCH a delicious meal to pair with this.
This is so yummy! I’ve always received great feedback making this salmon! I have a friend with a small intolerance to pineapple though. Would another fruit juice work in the recipe, you think? Thank you!
This was delicious, family loved it! easy quick marinade.
This recipe was delicious! My husband requested that we have it again next week.
So happy to hear that!
We made this last night and it was absolutely delicious. We reduced some of the marinade to use as a sauce when serving. We will definitely make this one again and again!
Love that idea! Glad you enjoyed!
We just had this for dinner, it was so delicious. My kids even enjoyed the quinoa and they usually don’t. Can’t wait to make it again!
This recipe was SO GOOD!!! It was really easy and tasted delicious. I wasn’t able to get fresh pineapple, so I used the juice and fruit from canned pineapple slices and it came out great. Don’t skip the step of adding some extra brown sugar to the salmon and broiling it for 2-3 minutes. This recipe will definitely be a “go-to” in this house – thank you!!!!
Perfect! Such a great dinner!
Delicious sweet salmon recipe! I just was out of red onion and coconut milk so I used white onion and lactate milk and it was still very yummy! My toddler even ate it!
This recipe was absolutely delicious!!! Definitely going to make it again and again and again!
Such a great dinner!
This was delicious and a huge hit with the fam!!! Served with crispy brussel sprouts.
Subbed coconut sugar for brown sugar And it worked well!
Perfect! Love the idea of brussels sprouts on the side 🙂
this recipe is amazing!!
This received compliments from my husband and our visiting friend. We will be making this again for sure! Delicious!
Amazing! Happy to hear that, Heather!
Yum this was so good!! The caramelized pineapple with the salmon was just perfect! I thought the sauce flavor was a little too soy heavy, but it’s probably just personal preference. Plus I did reduce the amount of sugar a little so, my fault 🙂
Thanks for a tasty, healthy meal!! The entire family ate it with no fussing! I roasted some green beans in the oven while the salmon was cooking! Will make this again!
Amazing! So glad the whole family enjoyed 🙂
Is nutritional info for salmon and quinoa or just salmon?
Both salmon and quiona!
What is nutrition info without the quinoa?
I’ve made this hundreds of times and it’s the best!! Never make the quinoa though.
I only calculated it with the quinoa so I’m not sure! Feel free to add those ingredients to an online calculator if you’d like. Glad you love this one!
Monique – I have made this a couple of times for my family, and everyone loves it! I am hosting my book club and thought it would be an easy dish to offer but am trying to think of a salad to pair with the sweet/soya flavour profile. Any ideas?
Has anyone tried baking these in foil packs instead of just on the pan? ANy luck wit that?
Can you please clarify that the coconut milk is the stuff in the big tetra pack (like almond milk) and not canned (like used in Thai cooking)?
You can use either, but I did use the coconut milk from the carton.
I live abroad and everything seems to be called coconut milk… but I used the lower calorie one in a carton marketed as a beverage (coconut water??) and it worked out well. Great recipe! Whole family really enjoyed it. I doubled the fish – there is plenty of marinade either to half the marinade or double to fish….
There is a difference between coconut milk and coconut water, either way I’m happy the recipe turned out for you.
Oh my!!…This looks FANTASTIC….I want it for dinner this very evening…but it is SNOWING to beat the band here in the Jura mountains (France)…Could I just possibly use the purchased, already roasted chicken in the fridge?!…Please say “yes”!!
Absolute fan of you…your blog….and the new organization of it….I hadn’t been following for a few months….and this new format is extremely (as it was previously) impressive! Thanks for all of your self-less sharing of your culinary wisdom!!!
This recipe is the best salmon rscipe hands down.
This was AMAZING!
I can honestly say that this is the first time I made a dish that blew me away! And it was FISH!
I couldn’t stop eating the quinoa (right out of the pot I cooked it in, hah!) – I skipped the onion and the cilantro and it was still fantastic!
Do you guys (who have made it) think the cilantro is a must, or could I possibly use basil instead? Making it tonight!! Man bait indeed.
I only marinated this for 2 hours and it was amazing! My very picky 6 year-old couldn’t get enough of it!
Just wondering if i could freeze the salmon in the marinade… And just thaw and bake..i do alot of freezer cooking….What do u think?
We just did that tonight. It all worked out great at tasted fantastic!
This sounds so delicious!
Did you use light or dark brown sugar?
What can I use instead of pineapple juice?
I’ve never cooked Salmon so this is gonna be a first. How long will I broil it at the end? I’m so afraid I’m going to burn it up..lol. Sounds yummy!
Just a minute or two!
Making this for my husband for Father's Day! We're both excited!
Monique, do you have the nutrition/calorie stats on this one? It was FABULOUS!!!
My hubs and I made this tonight and it was FABULOUS! All 3 kiddos scarfed it down and loved it. Thank you so much for your original, delicious and nutritious recipes. You rock!
Loved great gatsby and Leo! I’m allergic to coconut… What could I substitute for in this recipe?? Thank you!
Use chicken broth or water!
Tried this for lunch, with celery purée instead of quinoa, the salmon turned out so lovely ! Thanks for the recipe !
Leo is definitely aging well!
Btw, this salmon is amazing. Love that marinade and you know I need that pineapple quinoa – YUM!
incredible. looks so, so delicious…
love it!
I need this in my life!!
I can’t decide whether I like the salmon or the quinoa more. This meal is amazing!
Sounds delish! 2 quick questions though: I’m not a huge fan of fresh ginger… Could I omit that? And could I use regular milk or almond milk in place of the coconut milk? Thanks! Can’t wait to try this!
I would use water or chicken broth!
This was such a great recipe! My family loved it!
ooh salmon is my favorite! this looks wonderful!!
Looks so yummy.
Sounds luscious! But how much salmon is in the recipe? That ingredient was omitted from the list with the others.
Your Aunt was so very proud of you. As I remember.
OMG I have to make that!
So sorry Gayle — 1 pound of salmon! I just added it. 🙂 Thanks!
What quantity of salmon do you use for this recipe?
1 pound of salmon
That salmon looks so unbelievable!!! I just want to bite it through the screen.
I can't wait to try this one!
I made this last weekend, sooooo delicious!
I can’t wait to make this one!
I saw the Greaty Gatsby too! It was awesome!
This is totally my kind of meal! Looks delicious!