Pineapple Teriyaki Salmon
Elevate your weeknight dinner routine with this Pineapple Teriyaki Salmon—a stunning blend of sweet, savory, and tangy flavors! Succulent salmon fillets are seared to golden perfection, then baked with a luscious homemade teriyaki glaze made from soy sauce, pineapple juice, honey, and aromatic garlic and ginger. Topped with juicy, caramelized pineapple chunks, a sprinkle of sesame seeds, and fresh green onions, this dish delivers a tropical flair in every bite. Ready in just 35 minutes, it’s perfect for busy nights yet impressive enough for guests. Serve over fluffy steamed rice or alongside sautéed vegetables for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillet
- 0.33 cup soy sauce
- 0.5 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves (minced) garlic
- 1 teaspoon (grated) ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- 0.5 cup (diced) pineapple
- 1 teaspoon sesame seeds
- 2 stalks (sliced) green onions
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
In a medium saucepan, combine soy sauce, pineapple juice, brown sugar, honey, rice vinegar, minced garlic, and grated ginger over medium heat. Stir until the sugar dissolves and the mixture starts to simmer.
Mix the cornstarch and water together in a small bowl to create a slurry. Slowly whisk the slurry into the saucepan to thicken the sauce. Allow the sauce to simmer for 2-3 minutes until it reaches a glossy consistency. Remove from heat and set aside.
Pat the salmon fillets dry with paper towels and season them lightly with salt and pepper on both sides.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Sear the salmon fillets, skin-side up, for 2-3 minutes until golden brown. Flip and cook the other side for an additional 2 minutes.
Transfer the seared salmon to the prepared baking sheet. Brush each fillet generously with the pineapple teriyaki sauce and top with a few pieces of diced pineapple.
Bake in the preheated oven for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from the oven and sprinkle the salmon with sesame seeds and sliced green onions for garnish.
Serve the Pineapple Teriyaki Salmon immediately with your choice of steamed rice, quinoa, or sautéed vegetables.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 21.4 mcg | 107% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
