Ingredients

The following ingredients have 6 Servings
  • Teriyaki Glazed Salmon with Pineapple Salsa
  • recipe loosely adapted from The Skinnytaste Cookbook
  • Yield: 6 servings
  • printable recipe
  •  
  • 1 1/2 pounds salmon ( about 6 pieces)
  • 1/2 cup pineapple juice
  • 2 tablespoons less-sodium soy sauce
  • 1 large garlic clove (minced)
  • 1/2- inch piece of fresh ginger (minced, about 1 teaspoon worth)
  • Teriyaki Sauce Ingredients:
  • 1/3 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup light brown sugar
  • 1- inch piece of fresh ginger (minced, about 2 teaspoons worth)
  • 2 large garlic cloves (minced)
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • Pineapple Jalapeno Salsa for topping

Instruction

  • Combine the salmon, pineapple juice, soy sauce, garlic, and ginger in a gallon-size zip close bag. Let it marinate on the counter for 30-60 minutes, turning it over once or twice to make sure the salmon is fully covered in the marinade.
  • While the salmon is marinating, combine the soy sauce, pineapple juice, brown sugar, ginger, and garlic in a small saucepan over medium-high heat. Bring to a boil and reduce to simmer for 5 minutes, until slightly thickened. Whisk together the cornstarch and water. Pour the cornstarch mixture into the saucepan and simmer an additional 2 minutes, until thick enough to coat a spoon. Remove the sauce from the heat.
  • Preheat the oven to broil and arrange an oven rack about 6 inches from the top of the oven. Line a large baking sheet with foil and place the salmon on the baking sheet. Broil for 8-10 minutes, depending on the thickness of the salmon. Remove from the oven. Plate the salmon, drizzle with a tablespoon or so of teriyaki sauce, and top with pineapple salsa. Enjoy!