Teriyaki Glazed Salmon with Pineapple Salsa

This Teriyaki Glazed Salmon received two thumbs up all the way around my table. 

When I saw this ginger and garlic infused recipe for teriyaki sauce in my friend Gina’s Skinnytaste Cookbook, 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!

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More Salmon Recipes

• Balsamic Ginger Salmon
• Smoked Salmon Chowder
• Mojo Marinated Salmon
• Smoked Salmon Scrambled Eggs
• Sweet ‘n Spicy Glazed Salmon
• Smoked Salmon Pasta with Pine Nuts

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Teriyaki Glazed Salmon with Pineapple Salsa

Mary Younkin

This Teriyaki Glazed Salmon received two thumbs up all the way around my table. 

Servings: 6

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Ingredients 

1x2x3x

• ▢ 1½ pounds salmon  about 6 pieces
• ▢ ½ cup pineapple juice
• ▢ 2 tablespoons less-sodium soy sauce
• ▢ 1 large garlic clove minced
• ▢ ½ inch piece of fresh ginger minced, about 1 teaspoon worth

Teriyaki Sauce Ingredients

• ▢ ⅓ cup soy sauce
• ▢ ½ cup pineapple juice
• ▢ ¼ cup light brown sugar
• ▢ 1 inch piece of fresh ginger minced, about 2 teaspoons worth
• ▢ 2 large garlic cloves minced
• ▢ 2 teaspoons cornstarch
• ▢ ⅓ cup water
• ▢ Pineapple Jalapeno Salsa for topping

Instructions 

Marinating the Salmon

• 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.

Making the Teriyaki Sauce

• 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.

Cooking the Salmon

• 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.

Notes

The recipe here makes a generous amount of teriyaki sauce. You can drizzle the extra sauce over rice or steamed vegetables. I like to pour half of the sauce into a jar and keep it in the refrigerator for another meal.

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.

Nutrition

Calories: 232 kcal | Carbohydrates: 16 g | Protein: 25 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 2 g | Cholesterol: 62 mg | Sodium: 966 mg | Potassium: 671 mg | Fiber: 0.3 g | Sugar: 13 g | Vitamin A: 47 IU | Vitamin C: 4 mg | Calcium: 34 mg | Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 8/27/15 – recipe notes updated 9/24/26}