Teriyaki Salmon with Pineapple Salsa


For Teriyaki Salmon:

4 salmon fillets

1/2 cup teriyaki sauce

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon minced garlic

1 teaspoon minced ginger

Salt and pepper to taste

For Pineapple Salsa:

1 cup diced fresh pineapple

1/4 cup diced red onion

1/4 cup diced red bell pepper

1 tablespoon chopped cilantro

Juice of 1 lime

Salt and pepper to taste


In a bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, minced garlic, and minced ginger to make the marinade.

Place the salmon fillets in a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, making sure each fillet is coated. Marinate in the refrigerator for at least 30 minutes, or longer for better flavor.

While the salmon is marinating, prepare the pineapple salsa. In a bowl, combine the diced pineapple, red onion, red bell pepper, chopped cilantro, lime juice, salt, and pepper. Mix well and refrigerate until ready to use.

Preheat your grill or stovetop pan over medium-high heat. If grilling, oil the grates to prevent sticking.

Remove the salmon fillets from the marinade and let excess marinade drip off. Season the fillets with salt and pepper.

Place the salmon fillets on the grill or in the pan, skin-side down if applicable. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Baste the salmon with any leftover marinade during cooking.

Once the salmon is cooked, remove from the heat and let it rest for a minute.

Serve the teriyaki salmon with a generous spoonful of pineapple salsa on top.

Enjoy your delicious Teriyaki Salmon with Pineapple Salsa!

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