- Pineapple chunks (fresh or grilled)
- Chopped green onions
- Fresh cilantro or mint leaves
- Lime wedges
Instructions
1. Prepare the Glaze:
In a small saucepan, combine the pineapple juice, soy sauce, honey, grated ginger, minced garlic, and lime juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it cook for 5–7 minutes until the liquid reduces slightly and the flavors meld together. For a thicker glaze, stir in the cornstarch slurry (cornstarch mixed with water) and simmer for another 1–2 minutes until the sauce turns glossy and coats the back of a spoon. Remove from heat and set aside.
2. Cook the Salmon:
Pat the salmon fillets dry with paper towels to help achieve a crisp sear. Season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, place the salmon fillets skin side down. Cook for 4–5 minutes per side, or until the salmon turns golden brown and flakes easily with a fork. Avoid moving the fish too early to allow the skin to crisp beautifully.
3. Glaze the Salmon:
During the last minute of cooking, brush or spoon the warm pineapple ginger glaze generously over the salmon fillets. Allow the glaze to bubble slightly and caramelize on the surface of the fish, giving it a shiny, flavorful coating. You can also drizzle a bit more glaze over the top after removing the salmon from the pan for extra flavor.
