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.
Pineapple Teriyaki Salmon
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Sweet and spicy teriyaki salmon with a vibrant pineapple salsa. A quick, flavorful weeknight meal.
Ingredients
- 4 salmon fillets
- 1 1/2 cups (355 ml) fresh pineapple, chopped
- 1 knob ginger, equal to the same size as 2 cloves garlic
- 2 cloves garlic
- 1/2 cups (118 ml) soy sauce
- 3 tablespoons brown sugar
- Scallions chopped for garnish
- 1/2 cups (118 ml) ripe pineapple, finely chopped
- 1/2 small red onion, minced
- 1/2 poblano chile, minced
- 1/2 red bell pepper, minced
- 1 habanero chile (scotch bonnet), seeded and very finely minced*
- 1 lime, juiced**
- 1/2 tablespoon packed light brown sugar
- Handful cilantro leaves, chopped
- Pinch Kosher salt
Instructions
- Combine all ingredients in a medium-sized mixing bowl. Allow the flavors to meld for at least 30 minutes, or up to a couple of hours. Refrigerate for later use; it will last for several days.
For the Salmon
- In a blender, puree pineapple, ginger, garlic, soy sauce, and brown sugar. Pour into a baking dish, place salmon skin-side up on top of the marinade, cover with plastic wrap, and refrigerate for 30-60 minutes.
- Preheat a dry cast iron skillet or other heavy-bottomed skillet over high heat on the stovetop until very hot. Place salmon skin-side down in the pan, then immediately transfer to the broiler (oven rack should be close to the broiler) for about 2 minutes, or until translucent and cooked through. The salmon should flake easily with a fork.
- Top with Pineapple Habanero Salsa and scallions. Serve immediately.
Notes
- For a less spicy salsa, omit the habanero or use a milder chili like jalapeño.
- To make the marinade ahead, store it separately from the salmon in the refrigerator for up to 3 days.
- If you don’t have a cast iron skillet, a nonstick pan works well; just adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Should I use fresh or canned pineapple for the teriyaki glaze?
Fresh pineapple gives a cleaner, brighter flavor, but canned pineapple in juice works in a pinch. Avoid pineapple packed in heavy syrup since it makes the glaze overly sweet. 
How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and the thickest part reaches 145F on an instant-read thermometer. It should still look slightly translucent in the very center, as it continues cooking for a minute after you remove it from heat.
Can I grill this salmon instead of baking it?
Yes, grill it skin-side down over medium-high heat for about 4 to 5 minutes per side, brushing the teriyaki glaze on during the last few minutes. The grill adds a nice char that pairs well with the sweet pineapple glaze.
