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Spicy Pineapple Salmon Recipe

I love this spicy pineapple salmon and you can make it as spicy or mild as you wish.  So moist and baked or grilled over pineapple rings.


I love this spicy pineapple salmon and you can make it as spicy or mild as you wish.  So moist and baked or grilled over pineapple rings. #MissHomemade

Spicy Pineapple Salmon

For this recipe you may use the recipe below without the Sweet Thai Chile Sauce or just oil the fillets and cover with the sauce before baking or grilling.

1/2 cup honey
1/4 cup soy sauce
2 TBS brown sugar
3 TBS pineapple juice
1 TBS distilled white vinegar
1 tsp oil
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder

2 skinless salmon fillets
sliced pineapple rings
oil

PREHEAT oven to 400 degrees.

Mix the first 9 ingredients together in a small saucepan and bring to a boil.  Lower heat and simmer for ten minutes.

Meanwhile rub pineapple rings lightly with oil and place on a baking sheet covered with foil.  You may spray the foil with oil first.  Use enough pineapple so the salmon fillets are completely on top. 

Lightly rub the salmon fillets with oil and season with salt and pepper.  Place on top of pineapple rings and pour the sauce over the fillets after it has simmered for ten minutes.

Bake for 12-14 minutes or until fillets flake easily with a fork. Bring out of the oven and preheat broil on high.  Broil fillets for one to two minutes and remove from the oven.  Serve with the sauce on top.



Recipe Notes

If you do not want to use the sauce in the recipe above, just oil the fillets and cover with the sauce below before baking.

Sweet Thai Sauce | Optional  (makes one cup)

3 garlic cloves
2 hot red peppers like jalapeno, thai, serrano (pith and seeds removed)
1/2 cup white granulated sugar
3/4 cup water
1/4 cup vinegar
1/2 tsp sea salt

1 TBS cornstarch
2 TBS water

In a food processor blend the garlic, red peppers, sugar, water, vinegar and salt until you have a puree.  Pour into a small sauce pan and bring the mixture to a boil, lower heat and simmer until the sauce begins to thicken; approximately 3-4 minutes.  

Mix the cornstarch in with the water and whisk into the sauce.  Bring to a boil and cook for another minute.  Cool completely and store in the refrigerator until ready to use.  Just drizzle over salmon before baking.



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