Giving the salmon a short broil at the end of cooking gives the marinade a danger to caramelize—it is too precise. Just make sure to maintain a near eye on it, so you don’t overcook the salmon! Two to 3 mins is all you want below a warm broiler.
Cooking spray, for pan
17 pineapple rings, fresh or canned
1 large salmon fillet (about 3 lbs.)
Freshly ground black pepper
3 tbsp. melted butter
3 tbsp. sweet chili sauce
2 tbsp. freshly chopped cilantro
3 cloves garlic, minced
2 tsp. freshly grated ginger
2 tsp. toasted sesame oil
1/2 tsp. crushed red pepper flakes
Toasted sesame seeds, for garnish
Thinly sliced green onions, for garnish
Lime wedges, for serving
- Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. In the center of the foil, lay pineapple slices in an even layer.
- Season both sides of the salmon with salt and pepper and place on top of pineapple slices.
- In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over the salmon fillet.
- Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.