The first time I brought Teriyaki Pineapple Salmon to a dinner with close friends, the kitchen smelled like caramel and citrus and everyone paused at the table without being asked. It was one of those easy, bright weeknight meals that looks like effort but feels effortless to make. I remember slicing through a glossy, brown glaze and finding the salmon flaky and sweet with a bit of char from the pineapple. That memory is exactly why I keep this recipe on rotation for dinner guests and quiet nights at home.
Why You’ll Love It
This dish balances glossy, salty teriyaki with fresh, bright pineapple and rich salmon for a restaurant look with minimal fuss. It is perfect for weeknight dinners when you want something colorful on the plate, and it also scales well for a small gathering. Fans of sweet and savory combos, simple plating, and meals that photograph beautifully will find this one especially satisfying.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 4 salmon fillets 6 ounces each skin on
- 1 small fresh pineapple peeled and sliced into 8 rings or 2 cups pineapple chunks
- 1 cup uncooked jasmine rice rinsed
- 1 tablespoon neutral oil such as canola or vegetable oil
- 1/3 cup low sodium soy sauce
- 3 tablespoons brown sugar packed
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water for slurry
- 2 scallions thinly sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Start the rice: Combine rinsed jasmine rice with 1 1/4 cups water in a small pot, bring to a simmer, cover and cook on low for 15 minutes then remove from heat and keep covered for 5 minutes. Fluff before serving.
- Make the teriyaki glaze: In a small saucepan combine soy sauce, brown sugar, honey, rice vinegar, garlic and ginger. Bring to a gentle simmer over medium heat, stir until sugar dissolves. Stir in the cornstarch slurry and simmer until the sauce thickens into a glossy glaze about 1 minute. Remove from heat and set aside.
- Prepare pineapple: Heat a large nonstick or cast iron skillet over medium high heat and add a little oil. Pat pineapple rings dry and sear for 2 minutes per side until caramelized and lightly charred. Remove and keep warm.
- Cook the salmon: Season salmon fillets lightly with salt and pepper. In the same skillet add the remaining oil and place salmon skin side down. Cook undisturbed 4 to 5 minutes until the skin is crisp. Flip gently and brush the flesh with the teriyaki glaze. Add a pineapple ring on top of each fillet and cook 2 to 3 more minutes until the fish reaches desired doneness.
- Finish and glaze: During the last minute spoon more glaze over the salmon and pineapple so it builds a glossy coating. Remove to plates and let rest for a minute.
- Plate: Spoon a mound of jasmine rice on each plate, place the glazed salmon with pineapple next to it, then scatter sliced scallions and toasted sesame seeds over the fish and rice. Serve immediately.
Tips & Tricks
- Dry the pineapple and salmon before searing so you get a better caramelized crust.
- Use a hot heavy skillet for quick sear and to prevent the fish from sticking.
- Taste the glaze before adding slurry and adjust sweetness or saltiness to suit your preference.
- If you prefer crispy skin, cook salmon skin side down longer before flipping and do not move it around.
- Let the glaze cool slightly before spooning onto the fish so it clings and builds shine.
- Use a thermometer to check salmon doneness 125 to 130 F for medium rare to medium.
Serving Ideas
- Simple weeknight rice bowl served with steamed broccoli or edamame.
- Casual dinner with a side salad of cucumber and sesame dressing for a lighter meal.
- Small dinner party plated with a drizzle of extra glaze and microgreens for a polished look.
- Bento style lunch with pickled vegetables and a wedge of lime for brightness.
- Picnic friendly when cooled slightly and packed with sticky rice in a container.
Frequently Asked Questions
Can I use canned pineapple rings instead of fresh
Yes you can use canned pineapple rings drained and patted dry. Fresh will caramelize better but canned works in a pinch.
How long should I marinate the salmon if I want extra flavor
You can brush the salmon with a little of the glaze and let it sit 15 to 30 minutes. Avoid long wet marinades with soy on the fish surface for more than an hour to prevent the texture from changing.
Is there a good substitute for cornstarch to thicken the sauce
Mix 1 teaspoon arrowroot with 1 tablespoon cold water as an equal substitute, or simmer the sauce a little longer to reduce it.
Can I bake the salmon instead of pan searing
Yes bake at 400 F for 8 to 12 minutes depending on thickness, then brush with glaze and broil for 1 to 2 minutes to caramelize.
Teriyaki Pineapple Salmon
This dish balances glossy, salty teriyaki with fresh, bright pineapple and rich salmon for a restaurant look with minimal fuss. It is perfect for weeknight dinners when you want something colorful on the plate, and it also scales well for a small gathering. Fans of sweet and savory combos, simple plating, and meals that photograph beautifully will find this one especially satisfying.
Ingredients
- 4 salmon fillets 6 ounces each skin on
- 1 small fresh pineapple peeled and sliced into 8 rings or 2 cups pineapple chunks
- 1 cup uncooked jasmine rice rinsed
- 1 tablespoon neutral oil such as canola or vegetable oil
- 1/3 cup low sodium soy sauce
- 3 tablespoons brown sugar packed
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water for slurry
- 2 scallions thinly sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Start the rice: Combine rinsed jasmine rice with 1 1/4 cups water in a small pot, bring to a simmer, cover and cook on low for 15 minutes then remove from heat and keep covered for 5 minutes. Fluff before serving.
- Make the teriyaki glaze: In a small saucepan combine soy sauce, brown sugar, honey, rice vinegar, garlic and ginger. Bring to a gentle simmer over medium heat, stir until sugar dissolves. Stir in the cornstarch slurry and simmer until the sauce thickens into a glossy glaze about 1 minute. Remove from heat and set aside.
- Prepare pineapple: Heat a large nonstick or cast iron skillet over medium high heat and add a little oil. Pat pineapple rings dry and sear for 2 minutes per side until caramelized and lightly charred. Remove and keep warm.
- Cook the salmon: Season salmon fillets lightly with salt and pepper. In the same skillet add the remaining oil and place salmon skin side down. Cook undisturbed 4 to 5 minutes until the skin is crisp. Flip gently and brush the flesh with the teriyaki glaze. Add a pineapple ring on top of each fillet and cook 2 to 3 more minutes until the fish reaches desired doneness.
- Finish and glaze: During the last minute spoon more glaze over the salmon and pineapple so it builds a glossy coating. Remove to plates and let rest for a minute.
- Plate: Spoon a mound of jasmine rice on each plate, place the glazed salmon with pineapple next to it, then scatter sliced scallions and toasted sesame seeds over the fish and rice. Serve immediately.
Conclusion
This Teriyaki Pineapple Salmon recipe is one of those reliably pretty and satisfying meals that looks like you spent more time on it than you did. The glossy glaze, charred pineapple, and flaky salmon create a pleasing contrast of textures and flavors that works for busy evenings, date nights, or small gatherings. Trust the simple steps, prepare the glaze ahead if you like, and let the bright pineapple carry the dish. It is an approachable recipe to make again and to adapt as you discover favorite flavor tweaks.
