Glazed Honey Lime Salmon with Pineapple

Pour the honey-lime glaze into the pan around the salmon.

Spoon glaze over the fillets as it bubbles and reduces for 2–3 minutes, until salmon is coated and glossy.

Remove salmon once cooked through (internal temp ~52°C / 125°F for medium).

Caramelize the pineapple:

In a separate small pan, sauté pineapple cubes with shallot until lightly caramelized (about 4–5 minutes).

Stir in chopped cilantro and optional chili.

Serve:

Place salmon on plates, spoon extra glaze from the pan over the top.

Add the pineapple mixture as a fresh topping.

Garnish with lime wedges and extra cilantro.

Serving Ideas

Pair with coconut rice, quinoa, or a fresh green salad for a tropical, well-rounded meal.