Buying Salmon

• Because salmon is the star of the dish, choose the highest quality available. Opt for wild-caught salmon fillets or steak instead of farm-raised when possible. Buy fresh fillets with dense, shiny flesh. You can also use frozen fillets or steaks, but look for frozen fish that's free of frost or ice particles.

Seasoning the Salmon

• Season the fish minimally with a sprinkle of salt and black pepper to showcase the flavors of the salmon and pineapple. Alternatively, both salmon and pineapple pair well with other flavors, including a maple syrup-Dijon mustard glaze or teriyaki sauce -- both of which can be used as a marinade or to brush over the fish before baking it. Herbs such as dill or mint and aromatics like garlic, onion and ginger complement the flavor of the salmon. Another way to add extra flavor is to marinate the salmon in pineapple juice for 15 to 20 minutes before baking it.

Pairing It With Pineapple

• Canned or fresh, rings or chunks -- any pineapple you like and have on hand works for this recipe. Keep the pairing simple by topping the fish with plain pineapple before you bake it. Dress it up with your favorite herbs and seasonings. Pineapple works well with many flavors, including citrus zest and juice or fresh chile peppers for heat. You can also make a flavorful pineapple salsa to bake with the fish or top it after you remove the salmon from the oven. For example, combine diced pineapple with cucumber, red or green bell pepper, scallions, fresh ginger, lime juice and minced jalapeno for a flavorful salsa.

Baking Methods and Times

• Bake salmon fillets or steaks for approximately 10 minutes for every inch of thickness. If you're baking it at temperatures higher than 350 degrees Fahrenheit, start checking the fish a few minutes earlier to avoid overcooking it. The fish should be evenly colored throughout and lightly flaky when you test it with a fork. To caramelize the outside of the fish and the pineapple, bake it uncovered on a baking sheet or roasting pan that's been lightly greased or lined with parchment paper. Alternatively, bake the salmon and pineapple in parchment or foil packets on a baking sheet. Baking salmon in parchment steams the fish and infuses it with the flavor of the pineapple and any additional seasonings while keeping the fish moist.