Description
This Hawaiian Grilled Salmon recipe features succulent salmon fillets marinated in a sweet and tangy blend of soy sauce, brown sugar, sesame oil, pineapple juice, and spices. Grilled alongside caramelized pineapple rings and topped with a luscious thickened glaze, this dish offers a perfect balance of smoky, sweet, and savory flavors that bring a taste of the islands to your table.
Ingredients
Marinade
- ¾ cup low sodium soy sauce
- ¼ cup water
- 1 tablespoon sesame oil
- ⅓ cup brown sugar
- ¼ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes (adjust to taste for spiciness)
- 2 large cloves garlic, minced or pressed
- 1 tablespoon tomato ketchup
- ½ cup pineapple juice (reserved from pineapple can)
Main Ingredients
- 1 can pineapple rings (reserve ½ cup juice for marinade)
- 4-6 salmon fillets
- 2 tablespoons corn starch
- 2-3 scallions, sliced on the diagonal
Instructions
- Prepare the Marinade: In a bowl, whisk together the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, crushed red pepper flakes, minced garlic, tomato ketchup, and reserved pineapple juice until the mixture is well combined.
- Marinate the Salmon: Pour the marinade over the salmon fillets, ensuring they are fully coated. Let them sit in the marinade for at least 10 minutes to up to 1 hour to absorb the flavors.
- Preheat the Grill: Spray the grill grates with non-stick cooking spray and heat the grill to medium-high temperature for optimal grilling.
- Grill Salmon and Pineapple Rings: Place the salmon fillets and pineapple rings on the grill. Reserve the remaining marinade for the sauce. Grill the salmon for 5-7 minutes per side, depending on thickness, or until the salmon reaches an internal temperature of 145°F. Optionally, rotate the salmon midway on each side to create crosshatch grill marks. If you prefer not to flip, grill for 10-15 minutes total, ensuring the internal temperature is reached.
- Rest the Seafood: Remove the grilled salmon and pineapple rings from the grill and let them rest for 5 minutes to allow juices to redistribute.
- Prepare the Sauce: Strain the reserved marinade into a saucepan and heat over medium. In a small bowl, whisk the cornstarch with a little water to make a slurry. Once the marinade boils, add the slurry and reduce heat to low. Stir for a couple of minutes until the sauce thickens to a glaze consistency.
- Serve: Drizzle the thickened sauce over the grilled salmon and pineapple rings. Garnish with diagonally sliced scallions. Serve immediately for the best flavor and presentation.
Notes
- Marinate the salmon no longer than 1 hour to prevent the fish from becoming too soft.
- Adjust crushed red pepper flakes according to your spice preference.
- Ensure the grill is preheated well to avoid fish sticking.
- Use a meat thermometer to confirm salmon is cooked to an internal temperature of 145°F for food safety.
- For a gluten-free version, use gluten-free soy sauce.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
