Variation
Spicy Kick: Add 1 tsp of Sriracha to the glaze.
Dinner · Seafood · Grilling · American-Asian Fusion
Honey Garlic Grilled Salmon with Pineapple
Fire up the grill for this Honey Garlic Grilled Salmon with Pineapple. The caramelized fruit pairs perfectly with the savory-sweet glaze for a high-protein, 20-minute summer dinner.
Prep
10 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Mise en Place
- 1
Clean the Fish
Pat the salmon fillets completely dry with paper towels to ensure a good sear.
Tip: Dry skin is the secret to it not sticking to the grill grates.
- 2
Whisk Glaze
In a small bowl, combine honey, soy sauce, rice vinegar, minced garlic, ginger, and pepper flakes.
Tip: Reserve 2 tablespoons of this mixture for finishing later.
How to Make Honey Garlic Grilled Salmon with Pineapple
Total time: 20 min · Yields 4 servings
- 1
Preheat and Oil
Preheat your grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly and rub them with an oil-soaked paper towel using tongs to prevent sticking.
- 2
Marinate the Salmon
Brush the flesh side of the salmon fillets with the honey garlic mixture. Lightly brush the pineapple rings with olive oil and a pinch of salt.
- 3
Start the Grill
Place the salmon skin-side down on the grill. At the same time, place the pineapple rings on the grates. Close the lid and cook for 4 to 5 minutes.
- 4
Flip the Fruit
Flip the pineapple rings once they show dark grill marks. Do not attempt to flip the salmon yet; let the skin crisp up to act as a natural spatula.
- 5
Glaze and Finish
Brush the remaining glaze onto the salmon. Continue cooking for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
- 6
Rest and Serve
Remove both the salmon and pineapple from the grill. Drizzle the reserved fresh glaze over the salmon and hit it with a squeeze of fresh lime juice.
Chef's Tips
- Use a fish spatula to gently lift the fillets from underneath the skin.
- If the honey causes the glaze to flare up, move the salmon to a cooler part of the grill.
- Choose 'Center Cut' fillets for even cooking across all four servings.
What to Serve with Honey Garlic Grilled Salmon with Pineapple
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve atop a bed of coconut jasmine rice.
- Layer the grilled pineapple directly under the salmon for a stacked presentation.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Oven Method: Bake at 400°F for 12-15 minutes and broil for the last 2 minutes.
Variation
Fruit Swap: Try thick slices of firm peaches instead of pineapple.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat with a splash of water to prevent drying out. Freezing is not recommended for this dish.
Further reading
Frequently asked questions
Can I use frozen salmon for this recipe?
Yes, but ensure it is completely thawed and patted dry before marinating to prevent steaming on the grill.
How do I know when the salmon is done?
The internal temperature should reach 145°F, or the flesh should flake easily when pressed with a fork.
Should I remove the skin before grilling?
Keep the skin on. It protects the delicate flesh from the direct heat and makes the fillet easier to move.
What if my honey is crystallized?
Microwave the honey for 10 seconds to liquefy it before whisking it into the soy sauce glaze.
Can I use canned pineapple?
Fresh is best for texture, but canned rings work if they are well-drained and patted dry.
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