Teriyaki pineapple salmon gives you a delicious twist usual on a conventional seafood recipe. Enjoy fresh pan-seared salmon smothered in delicious sweet and tangy sauce topped with caramelized pineapple!
We take our seafood consumption very seriously and have so many tasty fish recipes on the blog. From pan seared recipes such as Pan Seared Cod with Shallots and Fennel and Pan Seared Alaska Halibut to baked ones like Oven Baked Alaska Salmon and Baked Salmon Fillet with Lemon, we have a little something for everyone!
Pineapple salmon with a teriyaki glaze
This pineapple teriyaki salmon has become one of our favorites salmon recipes. The teriyaki sauce and pineapple pair well together and I love how it’s ready in less than 30 minutes. This is an easy salmon recipe that anyone can make at home and the flavor is over the top. If you know someone who is skeptical about fish, ask them to try this pineapple salmon recipe. I promise they’re going to love it!
How to make pineapple salmon
To make this salmon with pineapple, 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. To make the sauce, I mixed teriyaki sauce, ginger and pineapple juice in a sauce pan and brought it to boil. Then I poured it over the salmon and 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 salmon with white rice but I bet it would also go well with mashed potatoes or steamed veggies!
To make Baked Pineapple Salmon, preheat the oven to 375F and line a baking sheet with aluminum foil and coat it with cooking spray. Place a side of salmon or salmon pieces on the baking sheet and make the sauce by mixing teriyaki sauce, ginger and pineapple sauce in a sauce pan and bringing it to simmer. Simmer the sauce for a few minutes until it’s reduced and brush it all over the salmon pieces. Bake in the oven for 25 minutes until the salmon is fully cooked and flaky. Serve warm with your favorite side dish.
How to store cooked salmon
Salmon is best is served right away. However, if you have leftover salmon, store it in an airtight container and refrigerate for up to 2 days. Cooked salmon doesn’t freeze well so make sure you’re making enough for a meal or two.
Looking for more deliciousness?
- Teriyaki Chicken Loaded Sweet Potato
- Sweet and Sour Baked Chicken Wings
- Sweet and Sour Shrimp
- Thai Pineapple Fried Rice
- Fish Curry with Alaska Cod
- Honey Lemon Baked Salmon in Foil
Tools and ingredients for making teriyaki salmon with pineapple:
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.
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.
To make baked pineapple salmon, preheat the oven to 375F and line a baking sheet with aluminum foil. Coat with non stick spray, place the salmon pieces on it and set aside. Make the sauce according to the recipe instructions and brush it over the salmon pieces. Bake in the oven for 25 minutes until it's cooked and flaky.