A super flavorful, lightning fast weeknight dinner recipe for Pineapple Teriyaki Salmon topped with Pineapple Habanero Salsa.
By Chris Cockren
This recipe really couldn’t be simpler. I mean, heck, if I can pull it off and it’s like, my 3rd time ever cooking with seafood, I’m fairly confident most people could do it blindfolded.
It’s easy, super quick, and a great option for weeknight dinner when you’re one digit away from calling the pizza place for take-out.
And the pineapple salsa… you’ll have leftover for sure. Just don’t expect it to last too long, especially if you have a bag of tortilla chips in your pantry and a friend named Steve that inhales the stuff faster than Usain Bolt in the 100m.
No fresh garlic or ginger? …you could always use 1/2 teaspoon of the dried powder stuff in a pinch. I won’t tell, although I can’t guarantee I won’t silently judge you behind your back. Haha, just kidding. I’ve had to do it too when I could have sworn there was garlic in our veggie bowl on the counter. No dice.
- 4 salmon fillets
- 1½ cups fresh pineapple, chopped
- 1 knob ginger, equal to the same size as 2 cloves garlic
- 2 gloves garlic
- ½ cup soy sauce
- 3 tablespoons brown sugar
- Scallions chopped for garnish
- ½ ripe pineapple, finely chopped
- ½ small red onion, minced
- ½ poblano chile, minced
- ½ red bell pepper, minced
- 1 habanero chile (scotch bonnet), seeded and very finely minced*
- 1 lime, juiced**
- ½ tablespoon packed light brown sugar
- Handful cilantro leaves, chopped
- Pinch Kosher salt
- Combine all ingredients in a medium-sized mixing bowl. Allow the flavors of the salsa to meld for at least 30 minutes, although an hour or two is optimal. You can also make the salsa a day ahead, covering and storing in the refrigerator. Before serving, stir your salsa to redistribute the juices that have pooled at the bottom of the bowl.
- Refrigerated salsa will last for several days. And this salsa isn’t just for that big bowl of salty tortilla chips. Try using it as a topping for tacos or grilled chicken and fish!
- In a blender, puree pineapple, ginger, garlic, soy sauce, and brown sugar. Pour into a baking dish and place salmon, skin side up, on top of marinade. Cover dish with plastic wrap and place in refrigerator for 30-60 minutes.
- Place oven rack close to broiler. Preheat a dry (no oil) cast iron skillet or other heavy bottomed skillet over high heat on the stovetop until very hot. Place salmon in pan, skin side down, then immediately transfer to broiler for about 2 minutes, or until salmon is translucent and just cooked through. Cooked salmon should flake easily with a fork.
- Top with Pineapple Habanero Salsa and scallions. Serve immediately.