Recipe – Teriyaki Salmon with Grilled Pineapple

September 19, 2008 at 11:33 am 7 comments

I love all seafood, and for my money, Salmon is always up there. It’s a very strong flavor, but I enjoy strong flavors, especially with seafood. And last night, we finally had enough time to get to some serious cooking. The weather was absolutely stunning, which made it the perfect end of summer night to do fish and grilled pineapple – one of Vita’s favorite things.

This is also a very quick grilled meal, so it’s perfect for when you’re short on time. We served it with a side of green beans.


Teriyaki Sauce ( I like this recipe from Tyler Florance)

  • 1/2 cup soy sauce
  • 2 teaspoon dark sesame oil
  • Juice of 2 oranges
  • 2 tablespoon honey
  • 2 tablespoon ginger, peeled and minced
  • 1/2 cup scallion, chopped
  • 2 teaspoon garlic, minced
  • 2 teaspoon sesame seeds, toasted

Other ingredients

  • Two salmon steaks
  • 1/2 pineapple, cut into spears
  • Salt and Pepper to Taste
  • 2 cups of green beans

1. Combine all teriyaki ingredients in a large bowl. Refrigerate for 1 hour before use.

2. After marinade has come together, add it to your salmon steaks and let it rest in a large zip lock bag for up to eight hours, but a minimum of 15 minutes. It can be brushed on if you don’t want the flavors to penetrate the fish.

3. Preheat grill and be sure to use a non-stick grill spray, or even butter to be sure that your fish doesn’t stick.

3. Just how long your fish should be grilled can only be estimated by size and shape. For a 1/2-inch cut of salmon, I’ll leave the grill at a medium highe heat and you should cook the first side 3 to four minutes before I flip. Then it’s about a solid 4 minutes on the second side.

4. After you’ve cooked the first side of your fish, add the pineapple, allow grill marks to appear and turn frequently. You want it to get warm enough for the juices to get going in there, but you don’t want to cook it so long that it might dry out.

Super good, super easy. Enjoy!


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7 Comments Add your own

  • […] Daniel Eizans wrote a fantastic post today on “Recipe – Teriyaki Salmon with Grilled Pineapple”Here’s ONLY a quick extractI love all seafood, and for my money, Salmon is always up there. It’sa very strong flavor, but I enjoy strong flavors, especially with seafood. And last night, we finally had enough time to get to some serious cooking. … […]

  • 2. Marc  |  September 19, 2008 at 11:52 pm

    Looks absolutely delicious. Seems pretty simple to. Like your blog, keep up the good work.

  • 3. Michelle Minor  |  September 21, 2008 at 9:36 pm

    If you and yours like broccoli, here’s how I initially make it as a side dish then “recycle” the leftovers:

    Initial Side Dish: Steam at least two bunches of broccoli. Make a medium white sauce but add an extra 1/4 cup milk and at least 1 cup of cheese. (I like gruyere but the kids and husband like the pedestrian American). Put cheese sauce in a gravy bowl and force the family to pour their own cheese sauce over their hellping of steamed broccoli. After dinner, mix the leftover cheese sauce with the leftover broccoli in a baking dish (preferably glass) and refrigerate, of course.

    Recycled Side Dish #1: Melt two tablespoons of butter and toss into one cup of crushed Ritz cracker crumbs. Sprinkle on top of the leftover broccoli/cheese mixture and bake in 350 oven until sides are bubbly and/or buttered cracker crumbs are browned.

    Recycled Side Dish #2: In an electric mixture, puree whatever you have left over from the casserole above (including crushed Ritz cracker topping) and add milk and spices to suit your texture and taste (I add about 1 cup of milk and about a tsp. of Frankenmuth chicken seasoning). Continue to blend until smooth and reheat in a saucepan. I like to sprinkle garlic cheese croutons on top of the soup.

    I absolutely hate feeding my garbage disposal because it just never shows me any appreciation, so I’ve become a bit obsessed with turning leftovers into new culinary adventures. I’d be interested in hearing about other’s innovative ways of transforming food left behind into other culinary delights.

    Happy cooking!!!


  • 4. Trisha  |  September 22, 2008 at 12:16 am

    Ditto on the enjoyment of strong flavors — otherwise, what’s the point? I do a maple-glazed grilled pineapple over salmon that was very influential in getting my girls to love salmon. Nice post!

  • 5. writemeg  |  October 3, 2008 at 11:00 am

    That looks so wonderful! In fact, I could eat that whole plate right now — even though it’s still morning! 🙂 Thanks for stopping by my blog, too, and for your kind words of encouragement. I’m going to keep going and hope for a better result next time!

  • 6. Jennifer  |  December 29, 2008 at 4:25 pm

    The salmon looks sooo good. I want to try this but I don’t want to use the grill. Could I pop it in the oven instead?? Or would that dry it out?

  • […] 19, 2009 Last night, I wanted to try a new side dish for our Teriyaki Salmon. So, I really started using my noggin to figure out something to do with what I had a lot of in the […]


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