Description
Pineapple Teriyaki Salmon Recipe
Ingredients:
4 salmon fillets
1/2 cup teriyaki sauce
1/4 cup pineapple juice
1 tbsp honey
1 cup pineapple chunks
2 tbsp sesame seeds
2 tbsp green onions, chopped
1 tbsp olive oil
Salt and black pepper to taste
Instructions:
1. Prepare the Marinade:
In a bowl, whisk together teriyaki sauce, pineapple juice, honey, salt, and black pepper.
2. Marinate the Salmon:
Place the salmon fillets in a dish and pour half of the marinade over them. Let them marinate for 15-20 minutes in the refrigerator.
3. Cook the Salmon:
Heat olive oil in a skillet over medium heat. Cook the salmon fillets skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until fully cooked.
4. Glaze the Salmon:
While the salmon cooks, heat the remaining marinade in a small saucepan until it thickens slightly. Brush the salmon fillets with the thickened sauce.
5. Add Pineapple Topping:
Top the salmon with pineapple chunks and sprinkle sesame seeds and green onions for garnish.
Step-by-Step Guide
For perfect results, follow this detailed guide. First, pat your salmon fillets completely dry with a paper towel; this ensures a good sear. For the marinade, combine the teriyaki sauce, pineapple juice, honey, salt, and pepper in a bowl, whisking until the honey is fully dissolved. Place the salmon in a shallow dish or zip-top bag and pour in half of the marinade, ensuring each fillet is coated. Cover and refrigerate for exactly 15-20 minutes—any longer and the acid can start to break down the fish. When ready to cook, heat a tablespoon of olive oil in a large non-stick or cast-iron skillet over medium heat. Once hot, add the salmon fillets skin-side down. Do not move them for 4-5 minutes to develop a crispy skin. Gently flip and cook for another 3-4 minutes, or until the salmon flakes easily with a fork.
Serving Suggestions
This flavorful salmon is incredibly versatile. For a light, healthy meal, serve it over a bed of steamed jasmine rice or cauliflower rice with a side of sautéed bok choy or snap peas. To create a vibrant bowl, add a base of quinoa, the glazed salmon, extra pineapple chunks, sliced avocado, and a sprinkle of extra green onions and sesame seeds. For a more casual presentation, flake the cooked salmon and add it to a fresh green salad with a ginger-sesame dressing. A chilled glass of Pinot Grigio or a light lager pairs beautifully with the sweet and savory notes.
How-to Summary
In short: create a sweet-savory marinade with teriyaki, pineapple juice, and honey. Marinate salmon for 15-20 minutes. Pan-sear skin-side down first for 4-5 minutes, then flip and finish cooking. Thicken the reserved marinade into a glaze, brush it over the cooked salmon, and top with pineapple chunks, sesame seeds, and green onions.
Frequently Asked Questions
Can I use frozen salmon? Yes, but ensure it is fully thawed and patted dry in the refrigerator before marinating to prevent excess water from diluting the marinade.
Is the marinade safe to use as a glaze? Absolutely, but you must boil the reserved, unused portion in a saucepan for 3-5 minutes to eliminate any bacteria from the raw fish, thickening it into a safe and delicious glaze.
Can I bake the salmon instead? You can. Bake at 400°F (200°C) on a parchment-lined sheet for 12-15 minutes, brushing with the glaze in the last 5 minutes of cooking.
What can I substitute for honey? Maple syrup or agave nectar are excellent substitutes that will provide a similar sweetness and viscosity.
How do I know when the salmon is done? The salmon is perfectly cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C) at its thickest part.
Common Mistakes to Avoid
- Over-marinating: Marinating beyond 20-30 minutes can cause the fish to become mushy due to the acids in the juice.
- Moving the salmon too soon: Avoid moving the fillets immediately after placing them in the hot skillet. Let them sear undisturbed to form a crispy crust.
- Using all the marinade: Never pour the entire marinade over the raw fish if you plan to use some as a glaze. Always reserve a portion before adding it to the salmon.
- Crowding the pan: Cook in batches if necessary to ensure each fillet has space, which allows for proper evaporation and browning.
Conclusion
This Pineapple Teriyaki Salmon recipe is a guaranteed way to create an impressive, restaurant-quality meal with minimal effort. The combination of savory teriyaki, sweet pineapple, and flaky, rich salmon is simply irresistible. By following the detailed steps, avoiding common pitfalls, and using the serving suggestions, you can turn a simple weeknight dinner into a special occasion. It’s a balanced, flavorful dish that is sure to become a regular in your culinary rotation.