Sweet Spicy Salmon is an easy-to-make, flavorful seafood dish. Lightly seasoned salmon fillets are topped with a pineapple-Asian inspired sauce and baked to flaky perfection.
This simple recipe takes just a few minutes to prepare and then finishes in the oven. The result is tender, flaky salmon coated with a balanced sauce that’s not too sweet and not too spicy. The recipe serves two but can be easily doubled or tripled for more servings.
Prepare the Salmon for Baking
Preheat your oven to 425°F. Line a baking dish or a small rimmed cookie sheet with a large piece of aluminum foil so the edges can be turned up to contain the sauce. Lightly spray the foil with non-stick baking spray.
Place skinless salmon fillets in the prepared dish, leaving about an inch between each piece. Season lightly with salt and black pepper.
Drain the canned pineapple rings, reserving the juice for the sauce. Slice the rings in half and arrange the halved rings around the long sides of the fillets and between the pieces. Pull the foil up snugly around the salmon to help keep the sauce in the pan while baking. Set aside while you prepare the sauce.
Make the Sauce
The sauce comes together quickly. In a small bowl, whisk together sweet Thai chili sauce (Mae Ploy works well), rice vinegar, low-sodium soy sauce, brown sugar, and the reserved pineapple juice. Whisk until smooth and well combined.
Spoon or pour enough sauce over each fillet to cover the surface of the fish. The foil will catch any run-off. The salmon is now ready to bake.
Cooking the Sweet Spicy Salmon
Bake the salmon, uncovered, at 425°F for 12–15 minutes, depending on the thickness of your fillets. Start checking at 12 minutes—properly cooked salmon should flake easily with a fork. When the fish is done baking, immediately switch the oven to BROIL.
Place the pan under the broiler and broil for 2–3 minutes, just until the top and edges begin to caramelize and crisp. Remove from the broiler. If desired, garnish with chopped cilantro for color and fresh flavor before serving.
To Serve
Using a spatula, transfer the fillets to serving plates. Arrange pineapple halves around the salmon and spoon sauce from the pan over each piece. The salmon will be moist and flaky, with a balanced sweet-and-spicy glaze that complements the fish without overwhelming it.
This dish is easy to make and enjoys wide appeal—it’s flavorful without being overly spicy. Serve with steamed rice and vegetables or a light salad for a complete meal.
This recipe scales easily and delivers consistent, tasty results. Enjoy making Sweet Spicy Salmon for a quick weeknight dinner or a simple special-occasion meal.
Ingredients
- 2 salmon fillets (6 ounce each), no skin
- Salt and black pepper, to season
- 4 canned pineapple rings, cut in half (juice reserved)
- Chopped cilantro (optional, for garnish)
For the Sauce
- 1/4 cup sweet Thai chili sauce (Mae Ploy recommended)
- 1 Tablespoon rice vinegar
- 1/2 Tablespoon low-sodium soy sauce
- 2 teaspoons brown sugar
- 1/8 cup reserved pineapple juice (from the can)
Directions
- Preheat oven to 425°F. Line a baking dish or rimmed cookie sheet with aluminum foil and lightly spray with non-stick baking spray.
- Place salmon fillets in the prepared dish, leaving about 1″ between them. Season with salt and pepper. Drain pineapple rings and reserve the juice. Slice rings in half and arrange around the fillets. Bring the foil edges up snugly around the fish.
- In a small bowl, whisk together sweet Thai chili sauce, rice vinegar, soy sauce, brown sugar, and reserved pineapple juice. Spoon the sauce over each fillet to coat the surface.
- Bake uncovered at 425°F for 12–15 minutes, checking at 12 minutes. The fish should flake easily when done. Immediately switch oven to BROIL and broil for 2–3 minutes until the edges begin to caramelize and crisp. Remove from oven and garnish with chopped cilantro if desired.
- Carefully transfer the salmon to plates, arrange pineapple halves around the fish, and spoon pan sauce over each portion. Serve and enjoy.
