Give your usual seafood recipe a delicious twist with this teriyaki pineapple salmon. Enjoy fresh pan-seared salmon smothered in delicious sweet and tangy sauce topped with caramelized pineapple!
How busy are you these days?
We are having quite a busy fall as we explore and get to know Boston! In fact, we’ve been so busy that I haven’t even visited a farmers market in Boston yet! And that’s so not me. Farmers markets are usually the first place I visit when I’m in a new town. But we are getting there, we are settled and hopefully, next week we will be visiting some new places in the area.
One thing that I’m trying to do now that we have a more stable working time is to make sure our meals are nutritious and delicious, no food is wasted and we eat homemade food as often as possible. You know I’m all about “homemade is better”.
This teriyaki pineapple salmon has become one of our favorites recently. The teriyaki sauce and pineapple pair so well together and I love how it’s ready in less than 30 minutes. To save the leftovers, I used Reynolds™ Disposable Heat & Eat containers. They are made with plant fibers and perfect for the microwave. The best part? There is no need to clean them! They’re perfect for taking lunch to work!
To make this teriyaki pineapple salmon, I pan-seared the salmon with only salt and pepper as the sauce is full of flavor. As the salmon is cooking, I make the sauce and then glaze the salmon. I then let it cook for a couple of minutes and, as the fish is cooking, caramelize the pineapple using a little bit of the sauce. I served this teriyaki pineapple salmon with white rice but I bet it would also go well with mashed potatoes or steamed veggies!
Teriyaki Pineapple Salmon
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 2 salmon fillets skin on
- 1/3 cup teriyaki sauce
- 1/2 tsp ginger powder
- 1/4 cup pineapple juice
- 4 pineapples slices
Heat vegetable oil in a pan. Sprinkle salt and pepper on both sides of salmon fillets.
Once the pan is hot, place the fillets in the pan, skin side down and sear for 5 minutes until the skin is crispy. Turn the fillets and cook for another 5 - 8 minutes until the fish is fully cooked.
Meanwhile, make the sauce:
Mix teriyaki sauce, ginger and pineapple juice in a small sauce pan and bring to boil. Simmer for 3-4 minutes.
Pour the sauce on the salmon fillets (Save one tbsp) and cook for another two minutes.
Sear pineapple slices in the remaining sauce until caramelized.
Serve with white rice and top with caramelized pineapple.
You can find Reynolds™ Disposable Heat & Eat containers in your local Walmart.