This recipe for salmon teriyaki is broiled salmon fillets brushed with a homemade teriyaki sauce and finished off with a sweet and tangy pineapple salsa.
I can’t take credit for this recipe for salmon teriyaki. It’s actually something my mom has been making for years, pineapple salsa and all. Salmon is a favorite in my household, one of my 4 year old twins requests it all the time. It’s no secret that teriyaki and pineapple go well together, and this salmon is an extension of that theme. Flaky and tender fish, sweet and savory teriyaki sauce and a tropical tasting salsa – how could you go wrong?
This recipe starts with the teriyaki sauce – it takes about 5 minutes to make and uses basic ingredients that you probably already have in the house. This teriyaki sauce is great for stir fry too. After you’ve got the sauce made, pop the salmon fillets under the broiler to cook. A few minutes before the fish is done, brush on the teriyaki sauce and then put them back into the oven. While the fish is cooking, make your pineapple salsa which is simply fresh pineapple with a little jalapeno, onion, cilantro and lime.
This salmon teriyaki is a quick meal to make, it’s ready in about 20 minutes. That being said, there are a few shortcuts you can take to shave off even more prep time. You can use store-bought teriyaki sauce instead of homemade, that’s what my mom always does. You can also use canned pineapple or pick up some pre-cut pineapple chunks in the produce section to eliminate the hassle of dealing with a whole pineapple.
I love this salmon teriyaki because the pineapple salsa really elevates it beyond your typical teriyaki dish. This recipe is perfect served over steamed rice for an easy weeknight dinner but is elegant enough to serve to company. My mom has been making salmon teriyaki with pineapple salsa for close to 20 years and I never get tired of it. I hope your family enjoys it as much as mine does!
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Salmon Teriyaki with Pineapple Salsa
- 4 salmon fillets (approximately 4 ounces each)
- salt and pepper to taste
- cooking spray
- For the teriyaki sauce:
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 1/2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons of honey
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- For the pineapple salsa:
- 1 cup finely chopped pineapple
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- the juice of 1 lime
- 2 teaspoons minced jalapeno (remove seeds and ribs for less heat)
- Optional: cilantro leaves , lime wedges and steamed rice for serving
- Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray. Place the salmon fillets on the pan and season to taste with salt and pepper.
- For the teriyaki sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
- Place the salmon in the oven and broil for 7 minutes. Remove from oven and pour the teriyaki sauce over the top of the fillets then return the pan to the oven.
- Broil for 3 more minutes or until salmon is cooked through.
- For the salsa: Mix together the pineapple, red onion, cilantro, lime juice, jalapeno and salt to taste.
- Spoon the salsa on top of the salmon. Serve over rice if desired, garnished with lime wedges and cilantro leaves (optional).