Pineapple Teriyaki Salmon

Pineapple Teriyaki Salmon

Glossy teriyaki glaze and juicy pineapple turn simple salmon fillets into a quick weeknight dinner.

Total 25 min Makes 4 servings Calories 360/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Soy, Sesame, Wheat

Salmon fillets are seared then simmered in a sweet-savory teriyaki glaze with chunks of fresh pineapple for a bright, caramelized finish. The sauce reduces to a sticky coating that clings to the fish, balancing richness with tangy sweetness. Serve over steamed rice with a side of vegetables for a fast, satisfying meal.

Ingredients

  • 4 salmon fillets, skin-on (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 3/4 cup teriyaki sauce
  • 1 1/2 cups fresh pineapple, cut into 1-inch chunks
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds

Method

  1. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

  2. Heat the vegetable oil in a 9-inch skillet over medium-high heat. Place the salmon skin-side up and sear until golden, about 3 minutes per side.

  3. Transfer the salmon to a plate. Add the garlic and ginger to the skillet and cook until fragrant, about 30 seconds.

  4. Pour in the teriyaki sauce and add the pineapple chunks. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

  5. Return the salmon to the skillet, skin-side down, and spoon the sauce and pineapple over the top. Simmer until the salmon is cooked through and the glaze clings to the fish, about 5 minutes.

  6. Transfer the salmon to plates, spoon the pineapple and sauce over each fillet, and garnish with sliced green onions and sesame seeds.

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    Pineapple Teriyaki Salmon

    Salmon fillets are seared then simmered in a sweet-savory teriyaki glaze with chunks of fresh pineapple for a bright, caramelized finish. The sauce reduces to a sticky coating that clings to the fish, balancing richness with tangy sweetness. Serve over steamed rice with a side of vegetables for a fast, satisfying meal.

    25 min 4 servings 360 cal

    Ingredients

    • 4 salmon fillets, skin-on (6 ounces each)
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon vegetable oil
    • 3/4 cup teriyaki sauce
    • 1 1/2 cups fresh pineapple, cut into 1-inch chunks
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 2 green onions, thinly sliced
    • 1 tablespoon sesame seeds

    Method

    1. 1

      Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

    2. 2

      Heat the vegetable oil in a 9-inch skillet over medium-high heat. Place the salmon skin-side up and sear until golden, about 3 minutes per side.

    3. 3

      Transfer the salmon to a plate. Add the garlic and ginger to the skillet and cook until fragrant, about 30 seconds.

    4. 4

      Pour in the teriyaki sauce and add the pineapple chunks. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

    5. 5

      Return the salmon to the skillet, skin-side down, and spoon the sauce and pineapple over the top. Simmer until the salmon is cooked through and the glaze clings to the fish, about 5 minutes.

    6. 6

      Transfer the salmon to plates, spoon the pineapple and sauce over each fillet, and garnish with sliced green onions and sesame seeds.