Introduction
Get ready to savor the irresistible tropical flavors of this pineapple teriyaki grilled salmon. Perfectly glazed with a sweet and savory pineapple teriyaki sauce, this dish offers a juicy, smoky bite that’s both refreshing and satisfying. This pineapple teriyaki grilled salmon is easy to prepare yet packed with bold, delicious flavors that will instantly transport you to an island paradise.
Why You’ll Love This Recipe
You’ll love this pineapple teriyaki grilled salmon because it’s vibrant, flavorful, and comes together quickly. Moreover, the pineapple teriyaki glaze adds a unique fruity twist to traditional teriyaki, making it lighter and fresher. Plus, this dish pairs beautifully with simple sides like rice, vegetables, or even tropical salads.
Recipe Origins
Teriyaki sauce originates from Japanese cooking, where grilling meats with a soy-sugar glaze is a traditional method. In Hawaii and other Pacific islands, pineapple is often incorporated into teriyaki sauces, giving birth to this tropical twist. Pineapple teriyaki grilled salmon beautifully blends these influences into a fresh, modern favorite.
Nutrition Information
Calories: 400
Fat: 22g
Carbohydrates: 15g
Protein: 33g
Sodium: 480mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 15 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, brushing with fresh glaze if desired. Avoid microwaving at high power to prevent drying out the fish.
Serving Suggestions
Serve this pineapple teriyaki grilled salmon over jasmine rice, with a side of grilled pineapple slices, or a refreshing cucumber salad. A chilled pineapple mocktail or a light lager would make a perfect beverage pairing.
Common Mistakes
Burning the glaze: Keep the grill heat moderate to prevent sugars from charring too much.
Overcooking the salmon: Monitor closely to keep the fish juicy and flaky.
Skipping the garnish: Green onions and sesame seeds add color, crunch, and flavor contrast.
Recipe Variations
Vegan Version: Use the same glaze on grilled tofu or tempeh.
Gluten-Free Version: Substitute tamari for soy sauce to keep the dish gluten-free.
Low-Carb Version: Use a sugar-free sweetener instead of brown sugar and honey for a keto-friendly glaze.
Frequently Asked Questions
Can I use canned pineapple juice?
Yes, but choose 100% pineapple juice without added sugar for best results.
Can I bake instead of grill?
Absolutely! Bake at 400°F for about 12-15 minutes, glazing halfway through.
Can I marinate the salmon first?
Yes, marinate in a small amount of glaze for 15-30 minutes before grilling for extra flavor.
Ingredients
- 4 salmon fillets, skin on
- 1 cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze)
- Chopped green onions and sesame seeds, for garnish
Instructions
1- In a small saucepan, combine pineapple juice, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
2- Cook for 5-7 minutes, stirring occasionally. If you prefer a thicker glaze, stir in the cornstarch slurry and simmer until thickened.
3- Preheat the grill to medium-high heat and lightly oil the grates.
4- Pat the salmon fillets dry with paper towels. Brush lightly with sesame oil and season with salt and pepper.
5- Place the salmon fillets skin-side down on the grill. Close the lid and cook for 5-6 minutes.
6- Carefully flip the salmon, brush generously with the pineapple teriyaki glaze, and grill for another 3-4 minutes.
7- Remove from the grill, drizzle with additional glaze, and garnish with green onions and sesame seeds before serving.
