This is another staple in our house. We try and eat salmon at least once per week. Studies have shown that the omega oils in cold water fish such as salmon and mackerel are the most heart healthy fish you can buy. We only purchase wild salmon: usually alaskan, (aka coho, sockeye, or alaskan king). {Be very weary of farm-raised salmon, otherwise marketed as “north atlantic salmon”}. This dish is remarkably simple to prepare. Even non-fish lovers (like my dear husband) adore this preparation. My toddlers ask for seconds and thirds! The pineapple juice gives the fish an almost sweet buttery taste and the top is just slighty crispy.
1 1/2 pounds of wild salmon
1 cup organic pineapple juice
salt & pepper
- Marinate salmon in pineapple juice (either in ziploc bag or upside down in a glass dish). Refrigerate for 6-8 hours or overnight.
- Preheat oven to 450 degrees.
- Using tongs, gently transfer fish into a baking dish lined with parchment paper. Season with salt and pepper.
- Bake for 20-25 minutes (depending on size of fish) or until fish flakes when tested with a fork