Teriyaki Glazed Salmon with Pineapple Salsa


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Teriyaki Glazed Salmon with Pineapple Salsa - get the recipe at barefeetinthekitchen.com

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!

Check out all the salmon recipes that resulted from Sean’s last fishing trip:
Teriyaki Glazed Salmon topped with Pineapple Jalapeño Salsa - get the recipe at barefeetinthekitchen.com

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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!


The recipe below 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.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

ONE YEAR AGO: Asparagus, Bacon, Corn, and Sweet Potato Skillet
TWO YEARS AGO: Crispy Breaded Baked Chicken
THREE YEARS AGO: Spicy Chinese Vegetable Stir Fry
FOUR YEARS AGO: Delicate Chocolate Cookies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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.

  2. Evelyn says

    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!