Ingredients
Units
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- 4 salmon pieces, 4 ounces each
- 1 tsp Hot Under The Kilt Acadian cajun seasoning ( sub Old Bay)
- 1/2 cup sweet chili sauce
- 1/4 cup melted butter
- 1/4 hoisin sauce
- 2 tbsp lemon juice
- 3 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can pineapple rings, 1/4 cup juice reserved
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat oven to 375 F
- pat the salmon dry and season with the H.U.T.K. set aside.
- In a bowl combine the sweet chili sauce, melted butter, hoisin sauce, lemon juice,minced garlic, salt and pepper and the reserved pineapple juice, mix well.
- Line a baking tray with parchment paper.
- Place 2 rings of pineapple on the sheet, repeat this three more times.
- Place the salmon on top of the pineapple and top with the sauce, reserving some for serving.
- Bake for 20 minutes.
- Heat the remaining sauce.
- Serve the salmon topped with additional sauce and cilantro.
- Category: entrees, fish, recipes