Pineapple Glazed Teriyaki Salmon (Print Format)
Oven-baked salmon brushed with teriyaki glaze and pineapple, ready in 30 minutes for a flavorful entrée.
# Ingredients:
01 -
1 tablespoon olive oil or coconut oil, or oil of choice, to coat the sheet pan and drizzle on pineapple
02 -
1.5 pounds salmon fillet, skin on, pin bones removed
03 -
2 tablespoons teriyaki sauce (or tamari for gluten-free option)
04 -
1/2 cup pineapple juice (or juice of 2 oranges if using fresh pineapple)
05 -
1 inch ginger knob, peeled and grated (or 1/2 teaspoon ground ginger)
06 -
1 teaspoon sriracha sauce, or to taste
07 -
2 teaspoons lemon zest
08 -
Salt and white pepper to taste
09 -
1 cup pineapple chunks, unsweetened (or fresh pineapple chunks)
10 -
2 tablespoons chopped green onions (optional garnish)
# Steps:
01 -
Preheat oven to 375°F (190°C).
02 -
Line a baking sheet with aluminum foil and coat it with olive oil, coconut oil, or oil of choice to prevent sticking.
03 -
In a small bowl, mix pineapple juice, teriyaki sauce, ginger, sriracha sauce, and lemon zest until well combined. Set aside.
04 -
Ensure all pin bones are removed from the salmon. Place the salmon on the prepared baking sheet with the skin side down. Pour the marinade over the fish and turn it flesh side down to marinate for 10-15 minutes while the oven preheats.
05 -
Turn salmon flesh side up on the baking sheet. Season with salt and white pepper. Evenly distribute pineapple chunks over the salmon and drizzle some marinade over it. Bake for 12-15 minutes or until the salmon flakes easily with a fork.
06 -
Drizzle a little oil over the pineapple chunks on the salmon and broil for 2-3 minutes, or until the pineapple is slightly bronzed.
07 -
Garnish with chopped green onions and serve immediately.
# Tips:
01 -
Salmon should reach an internal temperature of 145°F (63°C) for safe consumption.
02 -
Use fresh pineapple and orange juice for a more natural flavor if preferred.
03 -
Adding a little oil before broiling helps achieve a glazed effect on the pineapple.
04 -
You can grill the salmon in foil outdoors, but broiling adds a caramelized finish to the dish.