Baked Pineapple Salmon

Giving the salmon a quick broil at the end of cooking gives the marinade a chance to caramelize—it’s too good. Just make sure to keep a close eye on it, so you don’t overcook the salmon! Two to three minutes is all you need under a hot broiler.

INGREDIENTS

Cooking spray, for pan

pineapple rings, fresh or canned 

large salmon fillet (about 3 lbs.) 

Kosher salt

Freshly ground black pepper3 tbsp. 

melted butter3 tbsp. 

sweet chili sauce2 tbsp. 

freshly chopped cilantro3 

cloves garlic, minced2 tsp. 

freshly grated ginger2 tsp. 

toasted sesame oil1/2 tsp. 

crushed red pepper flakes

Toasted sesame seeds, for garnish

Thinly sliced green onions, for garnish

Lime wedges, for serving

DIRECTIONS

1. Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. In the center of the foil, lay pineapple slices in an even layer.
2. Season both sides of the salmon with salt and pepper and place on top of pineapple slices.
3. In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over salmon fillet.
4. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.