A flavorful baked salmon dish topped with sweet and tangy pineapple slices and a chili-hoisin glaze, baked until tender and slightly caramelized.

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Preheat oven to 375 °F (190 °C). Line a baking sheet with nonstick foil.
Season salmon with salt and pepper on both sides and place it in the center of the sheet.
Arrange pineapple slices underneath and around the salmon.
In a bowl, whisk together sweet chili sauce, melted butter, hoisin sauce, garlic, lemon juice, and ¼ cup reserved pineapple juice.
Pour or brush the sauce over the salmon.
Bake for 15 minutes, until the salmon is just flaky and cooked through.
Optional: Broil 2–5 more minutes until glaze edges are caramelized.
Garnish with chopped cilantro and serve with lime wedges.

Using pineapple slices (vs. chunks) prevents excess moisture and keeps presentation tidy.
Line the sheet with foil or spray it for easy cleanup and to prevent sticking.
Ensure the salmon lies flat—cut and reposition if needed for even cooking.