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Hawaiian Grilled Salmon with grilled pineapple, sticky brown sugar glaze, scallions, broccoli, cucumber, and fresh pineapple on a plate

Hawaiian Grilled Salmon

  • Author: Mounia
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

Bring tropical flavors to your dinner table with this Hawaiian Grilled Salmon. Tender salmon fillets are marinated in a sweet and savory blend of soy sauce, pineapple juice, brown sugar, garlic, and sesame oil, then grilled alongside juicy pineapple rings. Finished with a rich homemade glaze and fresh scallions, this easy recipe is perfect for busy weeknights, summer cookouts, or healthy family dinners.

Ingredients

Scale
  • 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
  • 2 large garlic cloves, minced
  • 1 tablespoon ketchup
  • ½ cup pineapple juice (reserved from canned pineapple)
  • 1 can pineapple rings
  • 4–6 salmon fillets
  • 2 tablespoons cornstarch
  • 2 tablespoons water (for slurry)
  • 2–3 scallions, sliced diagonally

Instructions

  1. In a medium bowl, whisk together soy sauce, water, sesame oil, brown sugar, ginger, red pepper flakes, garlic, ketchup, and pineapple juice until combined.
  2. Place salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Marinate for at least 10 minutes and up to 1 hour.
  3. Preheat a grill to medium-high heat and lightly spray the grates with nonstick cooking spray.
  4. Remove salmon from the marinade, reserving the marinade for the sauce.
  5. Place the salmon fillets and pineapple rings on the grill.
  6. Grill salmon for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 145°F (63°C).
  7. Grill pineapple rings until lightly charred and caramelized.
  8. Transfer salmon and pineapple to a serving platter and let rest for 5 minutes.
  9. Strain the reserved marinade into a saucepan and bring to a boil over medium heat.
  10. Boil for 2 minutes.
  11. In a small bowl, whisk cornstarch with 2 tablespoons water to make a slurry.
  12. Stir the slurry into the boiling marinade and cook for 2–3 minutes until thickened.
  13. Drizzle the glaze over the salmon and pineapple.
  14. Garnish with sliced scallions and serve immediately.

Notes

  • Do not marinate the salmon longer than 1 hour, as the pineapple juice can affect the texture of the fish.
  • Use an instant-read thermometer for perfectly cooked salmon.
  • For extra heat, increase the crushed red pepper flakes.
  • This recipe pairs well with rice, coconut rice, grilled vegetables, or a fresh salad.
  • Leftover salmon can be used in rice bowls, salads, or wraps.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Hawaiian-Inspired

Nutrition

  • Serving Size: 1 salmon fillet with sauce and pineapple
  • Calories: 395 kcal
  • Sugar: 18 g
  • Sodium: 920 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 95 mg

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Find it online: https://slowcookersrecipes.com/hawaiian-grilled-salmon/