Grilled Pineapple Teriyaki Salmon: A Sweet and Savory Delight

In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar (or lemon juice), garlic, and ginger.

Simmer for about 5 minutes, stirring occasionally. Optional: To thicken, mix cornstarch with water and stir into the sauce. Let it simmer until it reaches your desired consistency.

Prepare the Salmon:

Season the salmon fillets with salt and pepper.

Lightly brush the fillets with olive oil to prevent sticking and ensure even grilling or pan-searing.

Grill the Salmon and Pineapple:

Grill the salmon or pan-sear it over medium-high heat for 4-5 minutes per side, or until fully cooked and the salmon flakes easily.

At the same time, grill the pineapple chunks on a grill pan or outdoor grill, turning occasionally, until lightly charred and caramelized.

Glaze & Serve:

Once the salmon is cooked, brush the fillets generously with the teriyaki sauce.

Top the salmon with grilled pineapple chunks.

Garnish with fresh parsley or chopped green onions and sesame seeds, if desired.

Serve with a side of rice or roasted vegetables.

Serving and Storage Tips: