Chipotle Pineapple Fish (Printable Version)
Tender fish with a rich glaze combining smoky chipotle, sweet honey, tangy lime, and tropical pineapple. Fancy enough for guests, simple enough for any night.
# Ingredients:
01 -
1 tbsp olive oil
02 -
1 cup pineapple juice
03 -
2 tbsp soy sauce
04 -
1/4 cup honey
05 -
2 tbsp chipotle peppers in adobo, finely chopped
06 -
1/4 tsp black pepper
07 -
1 tsp garlic powder
08 -
1/2 tsp salt
09 -
1 tbsp lime juice
10 -
1 lb salmon fillet
# Steps:
01 -
Set your oven to 400°F (200°C) so it’s nice and hot before baking.
02 -
Dump the pineapple juice, chopped chipotle peppers, soy sauce, garlic powder, honey, lime juice, salt, and black pepper into a saucepan. Heat it over medium, stirring here and there, until it thickens into a glaze after about 10 minutes.
03 -
While waiting on the glaze, dry off the salmon fillet with some paper towels. Sprinkle a little salt and pepper on it if you’d like.
04 -
Warm up the olive oil in a skillet that’s oven-safe, using medium-high heat. Place the salmon in the pan with the skin side hitting the pan first. Let it cook for 3 minutes or until the skin has a crunchy texture.
05 -
Brush a thick layer of that pineapple chipotle glaze all over the fish. Move the skillet to the hot oven and bake it for 8-10 minutes—or until the fish is flaky and moist inside.
06 -
Take it out of the oven and give it a couple of minutes to cool down. Drizzle a bit more of the glaze on top and enjoy your meal.
# Notes:
01 -
When salmon is cooked right, its internal temp hits 145°F (63°C).
02 -
Want it less spicy? Cut back on the chipotle peppers.
03 -
You can make the glaze in advance and store it in the fridge for up to 7 days.
04 -
No skillet for the oven? Just sear the fish as usual and move it to an oven-friendly dish for baking.