This foil-packet salmon is my weeknight secret when I want something bright, flavorful, and hands-off. I stumbled onto the salmon-and-pineapple pairing on a summer beach trip years ago, when I had a few fillets, a ripe pineapple, and not much else. The first bite was sunshine on a fork: buttery, garlicky salmon with caramelized edges and a splash of tropical sweetness. The foil packets make it effortless, so I can prep ahead and slide them into the oven while I toss a salad or steam some rice.

What makes this dish special is the balance. The pineapple releases its juices into the packet, creating a little sauna that steams the salmon to tender perfection. Meanwhile, a quick whisk of honey, garlic, lemon, and butter (or coconut oil) turns into a glossy sauce that coats every bite. The chili heat is optional, but I love the way a pinch of flakes makes the sweetness pop. It is the kind of dinner that feels celebratory, even on a Tuesday.

Ingredients

• Salmon fillets (5 to 6 oz each): Choose center-cut, skinless fillets of even thickness so they cook uniformly. Wild-caught sockeye or coho hold their shape well and offer rich flavor without being too fatty.
• Fresh pineapple: A ripe pineapple should smell sweet at the base and feel slightly yielding. Thin slices help release juices that steam the salmon and caramelize at the edges.
• Coconut oil or ghee: Two tablespoons add silkiness and flavor. Use unrefined coconut oil for a light, tropical note or clarified butter for pure buttery richness without milk solids.
• Raw honey: Two tablespoons lend gentle sweetness and help the sauce glaze. A mild clover or wildflower honey works beautifully.
• Fresh garlic: Two large cloves, finely minced, bloom in the warm butter and perfume the entire packet without turning bitter.
• Lemon juice: Two tablespoons fresh-squeezed brighten the buttery sauce and balance pineapple’s sweetness.
• Fresh parsley: A couple tablespoons, chopped, add color and a clean, herbaceous finish that keeps each bite lively.
• Chili: One small red chili, minced, or a pinch of red pepper flakes for subtle heat that highlights the sweet-savory sauce.
• Sea salt and black pepper: Season generously; salt heightens the pineapple and garlic while pepper adds gentle warmth.
• Heavy-duty foil: Fourteen-inch sheets form sturdy packets that seal in steam and prevent leaks on your baking sheet.

Instructions

Preheat and prepare Preheat the oven to 400 degrees F with a rack in the center. Line a rimmed sheet pan for easy cleanup. Cut two 14-inch sheets of heavy-duty foil. If your fillets are very thick, plan for the higher end of the cook time. Make the garlic-honey butter In a small saucepan over low heat, melt the coconut oil or ghee until fluid but not sizzling. Whisk in the honey, minced garlic, lemon juice, chopped parsley, and a pinch of sea salt. Warm just until fragrant, then remove from heat so the garlic does not brown. Build the pineapple bed Divide the thin pineapple slices between the two foil sheets, arranging them in the center to form a bed. This layer prevents sticking, releases juice to steam the fish, and infuses sweet-tart flavor as it cooks. Nestle and sauce the salmon Place a salmon fillet on each pineapple bed. Whisk the sauce again and spoon it evenly over the fillets, letting some drip around the sides. Season the tops with sea salt, black pepper, and minced chili or a pinch of red pepper flakes. Seal the packets Bring the long sides of the foil up to meet over the salmon, then fold down to seal. Roll the short ends tightly so juices cannot escape. Leave a little headroom inside each packet for heat and steam to circulate. Bake and finish Set packets on the sheet pan and bake 12 to 15 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and registers 125 to 130 degrees F in the thickest part for medium. Rest 2 minutes before opening to avoid steam burns.

Storage Tips

Cool leftovers until barely warm, then store them in shallow, airtight containers in the refrigerator for up to 2 days. Keep the salmon and pineapple together to retain moisture. To reheat, open the packet or transfer to an oven-safe dish, cover, and warm at 300 degrees F for 8 to 10 minutes, just until heated through. Avoid microwaving on high, which can toughen the fish; if you must use a microwave, reheat in 20-second bursts at 50 percent power. This dish also freezes well for up to 1 month; wrap portions tightly and thaw overnight in the fridge before gently reheating.

Ingredient Substitutions

No pineapple? Use mango or orange segments. Substitute 1 cup diced mango or 1 large orange, sliced crosswise, for a similarly sweet-acidic balance. Maple syrup can stand in for honey 1:1 if you prefer its deeper caramel notes. If you do not have ghee, unsalted butter works in equal measure, though it is not dairy-free. Coconut oil brings mild tropical flavor with a clean finish. Try lime juice instead of lemon for a zesty twist, and swap parsley for cilantro if you enjoy a brighter herbal pop. Red pepper flakes or a pinch of cayenne replace fresh chili effortlessly.

Serving Suggestions

Serve the packets over jasmine rice, coconut rice, or garlicky quinoa to catch all the juices. I love a side of quickly charred green beans or a shaved cucumber salad dressed with rice vinegar and sesame oil. Garnish with extra chopped parsley, thin lemon wedges, and a sprinkle of flaky sea salt for sparkle. For a heartier spread, pair with roasted baby potatoes and a simple arugula salad. If you are entertaining, place unopened packets on plates so guests can peel them open at the table for a burst of fragrant steam.

Cultural Background

Foil-packet cooking has long been a camper’s trick and a home cook’s shortcut, popularized in American kitchens for its convenience and tenderness. The sweet-savory profile here nods to coastal grilling traditions where pineapple and seafood often meet, especially in tropical and Pacific-influenced cuisines. While not tied to a single region, the technique showcases the versatile idea of steaming and roasting in its own juices, protecting delicate proteins from drying out while concentrating flavor inside the packet.

Seasonal Adaptations

In summer, cook the packets on an outdoor grill over medium heat for 12 minutes and finish with fresh basil or mint. In winter, add a few thin slices of red onion and a knob of ginger for warmth. For spring, swap pineapple with sliced strawberries and a splash of balsamic for a playful sweet-tart twist. Around the holidays, garnish with pomegranate arils for color and crunch, and serve with roasted Brussels sprouts for a complete seasonal plate.

Meal Prep Tips

Assemble the packets up to 8 hours ahead: layer the pineapple, place the salmon, drizzle the cooled sauce, then seal and refrigerate. Let packets sit at room temperature for 10 minutes while the oven preheats, then bake as directed. For grab-and-go lunches, cook fully, cool, and transfer salmon with juices to meal prep containers over rice or quinoa. Include lemon wedges and a sprinkle of fresh herbs in a separate small container to add at serving time.

Once you try this bright, buttery salmon, it is hard to go back. Keep a pineapple on the counter and a couple fillets in the freezer, and you are always about 30 minutes from a dinner that tastes like a little vacation.