This Grilled Teriyaki Salmon with Pineapple Salsa is the perfect combination of sweet, savory, and fresh flavors. Tender wild-caught salmon is marinated in a homemade teriyaki sauce, grilled until perfectly flaky, and topped with a vibrant pineapple salsa that adds a refreshing tropical finish. Whether you’re hosting a summer barbecue or preparing a quick weeknight dinner, this easy grilled salmon recipe is guaranteed to impress.
Why You’ll Love This Recipe
- Ready in about 45 minutes, plus marinating time.
- Sweet and savory homemade teriyaki sauce.
- Fresh pineapple salsa adds bright tropical flavor.
- High in protein and rich in healthy omega-3 fats.
- Naturally dairy-free.
- Perfect for grilling season.
- Restaurant-quality meal made at home.
- Easy enough for weeknights yet elegant for entertaining.
Ingredients
For the Salmon
- 4 (6–8 ounce) wild-caught salmon fillets, about 1 inch thick
For the Teriyaki Sauce
- 1 cup water
- ¼ cup water
- 5 tablespoons brown sugar
- ¼ cup soy sauce or coconut aminos
- 1 tablespoon honey
- 1 garlic clove, minced
- ½ teaspoon ground ginger
- 2 tablespoons arrowroot powder or cornstarch
- ¼ teaspoon salt (optional)
For the Pineapple Salsa
- 2 cups finely diced fresh pineapple
- ¼ cup finely diced red onion
- 1 small cucumber, diced
- 2 tablespoons chopped fresh cilantro
- Juice of 2 limes
- Pinch of salt
Instructions
- In a small saucepan, combine 1 cup water, brown sugar, soy sauce, honey, garlic, and ground ginger. Heat over medium heat while whisking until the sugar dissolves, about 2–3 minutes.
- In a small bowl, whisk together the remaining ¼ cup water and arrowroot powder (or cornstarch) until smooth.
- Slowly whisk the slurry into the saucepan and continue cooking for 4–6 minutes until the teriyaki sauce thickens.
- Remove from the heat and allow the sauce to cool completely.
- Reserve about ½ cup of the sauce for brushing over the cooked salmon.
- Place the salmon fillets in a shallow dish and pour the remaining marinade over them. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Meanwhile, prepare the pineapple salsa by combining pineapple, red onion, cucumber, cilantro, lime juice, and a pinch of salt in a bowl. Stir well and refrigerate until ready to serve.
- Preheat the grill to medium-high heat (about 450°F / 230°C) and lightly oil the grill grates.
- Remove the salmon from the marinade and place it skin-side down on the grill.
- Close the lid and cook for 6–8 minutes, or until the salmon is opaque and flakes easily with a fork.
- During the last 30 seconds of cooking, brush the salmon with the reserved teriyaki sauce.
- Transfer the salmon to serving plates and generously spoon the pineapple salsa over each fillet.
- Serve immediately with rice, grilled vegetables, or a fresh green salad.
Tips & Tricks
- Use fresh wild-caught salmon whenever possible for the best flavor.
- Marinate for at least 30 minutes for deeper flavor.
- Oil the grill well to prevent sticking.
- Avoid overcooking; salmon continues cooking after it’s removed from the grill.
- Fresh pineapple provides the sweetest salsa.
- Add diced jalapeño for extra heat.
- Coconut aminos make a great gluten-free alternative to soy sauce.
Details
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: American
Difficulty: Easy
Dietary Notes: Dairy-Free, High-Protein
Notes
- Serve over steamed jasmine or coconut rice.
- Pair with grilled asparagus or roasted broccoli.
- Garnish with sesame seeds and extra cilantro.
- Leftover teriyaki sauce can be refrigerated for up to one week.
Nutrition (Approximate Per Serving)
- Calories: 480
- Protein: 39g
- Carbohydrates: 24g
- Fat: 24g
- Saturated Fat: 4g
- Fiber: 2g
- Sugar: 19g
- Sodium: 650mg
Frequently Asked Questions
Can I bake the salmon instead of grilling it?
Yes. Bake at 400°F (200°C) for 12–15 minutes until the salmon flakes easily.
Can I use frozen salmon?
Yes. Thaw it completely and pat it dry before marinating.
How long should I marinate the salmon?
Thirty minutes is enough, but up to four hours gives even better flavor.
Can I make the pineapple salsa ahead of time?
Yes. Prepare it up to one day in advance and refrigerate until serving.
Is this recipe gluten-free?
Use coconut aminos or certified gluten-free soy sauce and arrowroot powder to keep it gluten-free.
Storage
Refrigerator
Store leftover salmon in an airtight container for up to 3 days.
Freezer
Freeze cooked salmon for up to 2 months. The salsa is best enjoyed fresh and is not recommended for freezing.
Reheating
Warm gently in a 300°F (150°C) oven for about 10 minutes or microwave in short intervals until heated through.
Similar Recipes
Grilled Teriyaki Salmon with Pineapple Salsa
Ingredients
For the Salmon
- 4 6–8 ounce wild-caught salmon fillets, about 1 inch thick
For the Teriyaki Sauce
- 1 cup water
- ¼ cup water
- 5 tablespoons brown sugar
- ¼ cup soy sauce or coconut aminos
- 1 tablespoon honey
- 1 garlic clove minced
- ½ teaspoon ground ginger
- 2 tablespoons arrowroot powder or cornstarch
- ¼ teaspoon salt optional
For the Pineapple Salsa
- 2 cups finely diced fresh pineapple
- ¼ cup finely diced red onion
- 1 small cucumber diced
- 2 tablespoons chopped fresh cilantro
- Juice of 2 limes
- Pinch of salt
Instructions
- In a small saucepan, combine 1 cup water, brown sugar, soy sauce, honey, garlic, and ground ginger. Heat over medium heat while whisking until the sugar dissolves, about 2–3 minutes.
- In a small bowl, whisk together the remaining ¼ cup water and arrowroot powder (or cornstarch) until smooth.
- Slowly whisk the slurry into the saucepan and continue cooking for 4–6 minutes until the teriyaki sauce thickens.
- Remove from the heat and allow the sauce to cool completely.
- Reserve about ½ cup of the sauce for brushing over the cooked salmon.
- Place the salmon fillets in a shallow dish and pour the remaining marinade over them. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Meanwhile, prepare the pineapple salsa by combining pineapple, red onion, cucumber, cilantro, lime juice, and a pinch of salt in a bowl. Stir well and refrigerate until ready to serve.
- Preheat the grill to medium-high heat (about 450°F / 230°C) and lightly oil the grill grates.
- Remove the salmon from the marinade and place it skin-side down on the grill.
- Close the lid and cook for 6–8 minutes, or until the salmon is opaque and flakes easily with a fork.
- During the last 30 seconds of cooking, brush the salmon with the reserved teriyaki sauce.
- Transfer the salmon to serving plates and generously spoon the pineapple salsa over each fillet.
- Serve immediately with rice, grilled vegetables, or a fresh green salad.
- Tips & Tricks
- Use fresh wild-caught salmon whenever possible for the best flavor.
- Marinate for at least 30 minutes for deeper flavor.
- Oil the grill well to prevent sticking.
- Avoid overcooking; salmon continues cooking after it’s removed from the grill.
- Fresh pineapple provides the sweetest salsa.
- Add diced jalapeño for extra heat.
- Coconut aminos make a great gluten-free alternative to soy sauce.
Notes
- Serve over steamed jasmine or coconut rice.
- Pair with grilled asparagus or roasted broccoli.
- Garnish with sesame seeds and extra cilantro.
- Leftover teriyaki sauce can be refrigerated for up to one week
Conclusion
This Grilled Teriyaki Salmon with Pineapple Salsa is an easy, flavor-packed meal that brings together savory homemade teriyaki glaze and refreshing tropical salsa. It’s a healthy, protein-rich dinner that’s perfect for summer cookouts, family dinners, or special occasions. Once you try this recipe, it will quickly become a favorite addition to your grilling menu.