Teriyaki Glazed Salmon with Pineapple Salsa
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!
Notes

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.