This Teriyaki Glazed Salmon topped with Pineapple Jalapeno Salsa received two thumbs up all the way around my table. When I saw this ginger and garlic infused recipe for teriyaki sauce, I immediately thought of all the salmon in my freezer. (The original teriyaki sauce recipe was written for pork chops, and I have no doubt it would be delicious that way as well.) However, I love what a great marinade does to salmon.
For anyone who is not a big fan of fish for the sake of fish, a marinade is an excellent option for adding more flavors and changing the overwhelming “fish-factor” in the meal.
There’s an abundance of salmon in my house once again. Sean spent last week in Alaska and the amount of fish he brought back home has filled my freezer to capacity. There are so many new recipes that I can’t wait to try, now that I have my hands on this abundance!
Teriyaki Glazed Salmon with Pineapple Salsa
- Teriyaki Glazed Salmon with Pineapple Salsa
- recipe loosely adapted from The Skinnytaste Cookbook
- Yield: 6 servings
- printable recipe
- 1 1/2 pounds salmon about 6 pieces
- 1/2 cup pineapple juice
- 2 tablespoons less-sodium soy sauce
- 1 large garlic clove minced
- 1/2- inch piece of fresh ginger minced, about 1 teaspoon worth
- Teriyaki Sauce Ingredients:
- 1/3 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup light brown sugar
- 1- inch piece of fresh ginger minced, about 2 teaspoons worth
- 2 large garlic cloves minced
- 2 teaspoons cornstarch
- 1/3 cup water
- Pineapple Jalapeno Salsa for topping
- Combine the salmon, pineapple juice, soy sauce, garlic, and ginger in a gallon-size zip close bag. Let it marinate on the counter for 30-60 minutes, turning it over once or twice to make sure the salmon is fully covered in the marinade.
- While the salmon is marinating, combine the soy sauce, pineapple juice, brown sugar, ginger, and garlic in a small saucepan over medium-high heat. Bring to a boil and reduce to simmer for 5 minutes, until slightly thickened. Whisk together the cornstarch and water. Pour the cornstarch mixture into the saucepan and simmer an additional 2 minutes, until thick enough to coat a spoon. Remove the sauce from the heat.
- Preheat the oven to broil and arrange an oven rack about 6 inches from the top of the oven. Line a large baking sheet with foil and place the salmon on the baking sheet. Broil for 8-10 minutes, depending on the thickness of the salmon. Remove from the oven. Plate the salmon, drizzle with a tablespoon or so of teriyaki sauce, and top with pineapple salsa. Enjoy!
Cook the fish 2 minutes less than your estimated time, then check for doneness. You can always pop it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon is best warm and flaking, but still a bit translucent even after resting.
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5 Comments Leave a comment or review
Carlee Scharnhorst says
Yum! I need somebody to come to my house with an abundance of salmon for the freezer!
Glenda Tavenner says
Thank you for the terrific recipes. My husband just got back from Alaska today with about 70 pounds of salmon and 30 pounds of various other fish. I will definitely be using some of these recipes.
We've a new vendor at the farmers' market this afternoon. His first time at our market. He is a fisherman… goes to Alaska and fishes for salmon… guess what I'm having for dinner… YUM!
This was SO GOOD!!!
Amanda @ I Am Baker says
This is a gorgeous dish!