Salmon Teriyaki Recipe
A bright pineapple teriyaki glaze gives pan-seared salmon a sweet-savory finish in minutes.
Equipment
- Blender
- Sharp Knife
- Cutting Board
- Small Bowl
- large sauté pan or frying pan
- Spatula or tongs
- Measuring spoons and cups
Ingredients
- 2 cups fresh pineapple divided
- 1 knob fresh ginger
- 2 cloves garlic
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1 sprig fresh mint or basil leaves minced
- 1 tablespoon olive oil
- 4 salmon fillets about 4–6 oz each
Instructions
- Prepare the pineapple: reserve 1 cup of the pineapple and chop the remaining 1 cup into small dice; set the diced pineapple aside.
- Make the teriyaki sauce: in a blender combine the reserved 1 cup pineapple, the knob of fresh ginger, 2 cloves garlic, 1/2 cup soy sauce, 3 tablespoons brown sugar, and 1/2 teaspoon sesame oil; puree until smooth.
- Mix herbs and pineapple: mince the leaves from the 1 sprig fresh mint or basil and stir into the diced pineapple in a small bowl; set aside for topping.
- Heat the pan: warm a large sauté or frying pan over medium-high heat and add 1 tablespoon olive oil, swirling to coat the pan.
- Sear the salmon: when the oil is hot, add the 4 salmon fillets skin-side down if applicable and cook 2–3 minutes per side until a golden crust forms and the interior is just barely translucent.
- Add the sauce: pour the blended pineapple teriyaki sauce into the pan and simmer for about 1 minute, spooning the sauce over the salmon to glaze.
- Finish and serve: top each fillet with the diced pineapple and minced mint or basil, then serve immediately.
Notes
- Use ripe pineapple for the best sweetness.
- Adjust brown sugar to taste if your pineapple is very sweet.
- Cook salmon to desired doneness; thicker fillets may need more time.
- Reserve one cup of pineapple before blending.