Citrus Honey Glazed Salmon and Pineapple Rice

Let me tell you something about salmon. Most of the time, I just season it with salt and pepper and throw it in a hot pan. That’s fine for a Tuesday. But when I have a little more time and I want something truly special I make this Citrus Honey Glazed Salmon with Pineapple Rice.

The salmon marinates for a full hour in a sticky, sweet, tangy, umami-rich mixture of honey, lime juice, tamari, olive oil, fresh ginger, and garlic. Then it bakes at high heat until caramelized on the outside and flaky on the inside.

The pineapple rice is bright and fresh fluffy white rice tossed with sweetcorn, juicy pineapple chunks, crisp cucumber, fresh lime juice, honey, and fragrant coriander. It’s like a tropical salad and rice pilaf had a beautiful baby.

Two hours total. Most of it hands-off marinating. And you’ve got a dish that tastes like sunshine on a plate.

Let’s make some glazed salmon.

Why You’ll Love the Recipe

• 1-hour marinade. Salmon soaks up all the sweet, tangy, umami flavor.
• High-heat baking. 410°F caramelizes the glaze beautifully.
• Pineapple rice is a meal on its own. Sweet, tangy, crunchy, refreshing.
• Fresh cucumber + coriander. Bright, herbaceous contrast to the rich salmon.
• High protein (42g) + balanced carbs. Keeps you full.
• Gluten free option. Use tamari (already listed).
• Meal prep friendly. Make the rice ahead. Marinate the salmon overnight.
• Tastes like a tropical vacation. Seriously.

What You’ll Need to Make

You’ll need a small bowl for marinade, a baking dish, a pot for rice, a cutting board and knife, a citrus juicer, and a serving plate.

Ingredients (Serves 4):

For the salmon:

• 1.3 lbs. (600g) salmon, 4 fillets (skin removed)
• 3 tbsp. honey
• 3 tbsp. lime juice
• 3 tbsp. tamari (gluten free soy sauce)
• 1 tbsp. olive oil
• 3 tbsp. grated ginger (fresh)
• 2 garlic cloves, crushed

For the pineapple rice:

• 5.2 oz. (150g) rice (about ¾ cup dry)
• 7 oz. (200g) sweetcorn (canned or frozen)
• 8.8 oz. (250g) pineapple, chopped (fresh or canned in juice)
• 7 oz. (200g) cucumber, chopped
• 1 lime, juiced (about 2 tbsp.)
• 2 tbsp. honey
• 6 tbsp. coriander leaves (cilantro), chopped
• Salt, to taste

Try my Wholesome Salmon Quinoa Zoodles recipe.

What You’ll Need to Do

Time: 2 hours (includes 1 hour marinating)

Alright, let’s make a salmon dish that’s worth the wait. The hour-long marinade is key plan ahead.

First, prep the salmon. Remove the skin from the salmon fillets if it’s still on. Rinse them under cold water and pat dry with a paper towel.

Make the marinade. In a small bowl, combine the honey, lime juice, tamari, olive oil, grated ginger, and crushed garlic. Whisk until smooth.

Coat the salmon. Place the salmon fillets in a shallow baking dish. Pour the marinade over them, turning to coat evenly. Cover and refrigerate for 1 hour. (Overnight is even better.)

While the salmon marinates, cook the rice. Bring a pot of salted water to a boil. Add the rice and cook according to package directions. Drain, then spread the rice on a large plate or baking sheet to cool. This prevents it from getting mushy.

Prep the pineapple rice ingredients. If using canned sweetcorn, drain it. If using frozen, thaw. Chop the pineapple into small, bite-sized pieces. Chop the cucumber into similar-sized pieces. Juice the lime. Chop the coriander.

In a large bowl, combine the cooled rice, sweetcorn, chopped pineapple, chopped cucumber, lime juice, honey, and coriander. Mix well. Season with salt to taste.

Preheat your oven to 410°F (210°C).

Bake the salmon. Place the marinated salmon fillets in a baking dish (use the same dish the marinade is already there). Bake for 18 minutes, or until the salmon is caramelized on the outside and flakes easily with a fork.

Assemble the plates. Divide the pineapple rice between four plates. Top each with a salmon fillet.

Serve immediately. Drizzle any remaining pan juices over the salmon.

Eat with a fork. Get some rice, some salmon, and a piece of pineapple in every bite.

Try my Miso Salmon Zoodles recipe.

Easy Ingredient Swaps

1| No salmon? Use trout, arctic char, or chicken thighs (adjust cook time).

2| No tamari? Use coconut aminos (gluten free) or regular soy sauce (not gluten free).

3| No fresh ginger? Use 1 tbsp ground ginger.

4| No fresh lime? Use lemon juice.

5| No coriander? Use fresh mint or parsley.

6| No fresh pineapple? Use canned pineapple in juice (drained). Canned is fine.

7| No sweetcorn? Use edamame or chopped bell pepper.

8| Gluten free: Use tamari (already listed). Ensure your rice is gluten free.

Try my Salmon Couscous Salad recipe.

Some Twist and Tweak Ideas

1| Spicy version: Add 1 tsp red pepper flakes to the marinade. Top with sliced chili.

2| Mango version: Swap pineapple for mango. Same tropical vibe.

3| Avocado version: Add sliced avocado to the pineapple rice.

4| Coconut version: Add 2 tbsp shredded coconut to the rice.

5| Herby version: Add fresh mint or Thai basil along with the coriander.

6| Jalapeño version: Add finely chopped jalapeño to the rice for heat.

7| Low carb version: Serve salmon over cauliflower rice instead of white rice.

Try my Peachy Salmon Salad recipe.

Some Helpful Tips

1| Remove the salmon skin. The marinade penetrates better without it. If you like crispy skin, leave it on and sear separately.

2| Pat the salmon dry before marinating. Excess moisture dilutes the marinade.

3| Don’t skip the 1-hour marinade. The salmon needs time to absorb all that honey-ginger-garlic goodness. Overnight is even better.

4| Cool the rice before mixing. Hot rice will make the cucumbers and pineapple warm and mushy. Spread it on a plate to cool quickly.

5| Use fresh lime juice. Bottled juice doesn’t have the same bright, zesty flavor.

6| Don’t overcook the salmon. 18 minutes at 410°F is plenty. Overcooked salmon is dry and flaky in a bad way.

Some Budget-Friendly Tips

1| Salmon is the splurge. Watch for sales. Buy frozen salmon it’s often cheaper and just as good. Thaw before marinating.

2| Canned pineapple is cheaper than fresh. And it’s already chopped. Drain the juice (save for smoothies).

3| Canned sweetcorn is cheap. One can costs a few dollars. Use what you need, save the rest.

4| Rice in bulk. Buy a big bag. It lasts for months.

5| Fresh ginger is pennies. One root costs almost nothing. Store leftover ginger in the freezer. Grate it frozen.

6| Coriander from a garden. One plant costs a few dollars. Endless fresh herbs.

Some Serving Ideas

• As a main course. One plate is a full meal. Perfect for lunch or dinner.
• For meal prep. Make the pineapple rice ahead. Marinate the salmon overnight. Bake fresh when ready to eat.
• For a dinner party. This dish looks gorgeous on a white plate. Serve with a crisp white wine.
• In a bowl. Serve as a rice bowl with extra lime wedges on the side.
• For a crowd. Double the recipe. Use a larger baking dish for the salmon.
• As a work lunch. Portion rice and salmon into containers. Reheat salmon separately (or eat cold it’s delicious).

Some Storage and Reheating Tips

Fridge (salmon only): Store cooked salmon in an airtight container for up to 2 days. The texture will change slightly, but it’s still good cold on salads.

Fridge (pineapple rice only): Store in an airtight container for up to 4 days. The flavors actually get better on day 2.

Fridge (assembled): Not recommended. Store components separately.

Freezer (salmon only): Freeze cooked salmon for up to 2 months. Thaw overnight. Reheat gently the microwave can make it rubbery.

Freezer (pineapple rice): Not recommended the texture of the cucumber and pineapple will suffer.

Reheating salmon:

• Microwave: 45-60 seconds per fillet. Watch closely it dries out fast.
• Oven (best): 300°F for 8-10 minutes, covered with foil.
• Skillet: Reheat over low heat for 2-3 minutes per side.

Reheating pineapple rice: Microwave for 1-2 minutes, or serve cold it’s delicious at room temperature.

Final Thoughts

Look, I love a quick 15-minute salmon dinner. But sometimes when I have an extra hour and want to treat myself I make this Citrus Honey Glazed Salmon with Pineapple Rice.

The marinade is a flavor bomb honey, lime, tamari, ginger, garlic. The salmon bakes up caramelized, sticky, and tender. The pineapple rice is bright, fresh, and tropical sweetcorn, juicy pineapple, crisp cucumber, lime, honey, and coriander.

Two hours. Most of it hands-off marinating. 42g of protein. And a dish that tastes like a tropical vacation.

Make it for a weekend dinner. Make it for a dinner party. Make it when you want to feel like you’re eating somewhere warm and sunny.

However you serve it, you’re getting a salmon dish that’s anything but boring.

Now go marinate some salmon.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the sweet honey glaze and tangy lime? Perfect balance.