I was working on a pineapple recipe and after many a mishap, (more on that in Friday’s post), decided to put the pineapple shrapnel to good use! So with a little teriyaki sauce and some beautiful salmon, lunch was a snap and oh so good. These Teriyaki Glazed Grilled Salmon Pineapple Planks are quick to make, too!
A little brush of teriyaki sauce, a sprig of cilantro and I tied these bad boys up and hit the grill for lunch. What came about were these Teriyaki Glazed Grilled Salmon Pineapple Planks. Awesome lunch and so easy for those mid-week dinners, too.
I have a great teriyaki sauce recipe here on the site, but when I saw my friend Nagi’s, over at RecipeTin Eats recipe a few weeks past I decided to make some and it is killer – and super easy, only 3 ingredients and made in about 10 minutes. How cool is that?
I let the salmon take on the flavors of the teriyaki sauce and the sweet, tangy goodness from the pineapple as it grilled. Simple, no?
As I prepped the salmon and cut the cilantro I soaked the kitchen twine in water so it wouldn’t burn as they grilled.
I think I got a little carried away with the kitchen twine, but I didn’t want them to fall apart as I flipped them on the grill!
After 5 minutes on one side I decided to make sure it was coated with the sauce and cut the twine, removed a pineapple plank and brushed teriyaki sauce over each filet.
Holy heck the pineapples were caramelizing away and smelling good. I covered the grill and cooked for a few more minutes until the salmon sprung back after I pressed it slightly and was opaque. Grill was at 350° F by the way, my standard.
I removed the salmon from the grill and allowed them to rest for 5 minutes. I cut as much grilled pineapple off the planks as I could to serve along side the salmon and some steamed rice.
To plate, I served each teriyaki glazed grilled salmon on top of one of the grilled pineapple planks and garnished with a sprinkle of sesame seeds. Enjoy!
Teriyaki Glazed Grilled Salmon on Pineapple Planks
- Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup Japanese cooking wine sake
- 1/4 cup water
- 2 - 4 ounce salmon filets 1/2 lb
- 1 pineapple
- kitchen twine
- For the teriyaki sauce bring all ingredients to a boil in a large saucepan and then turn heat to low, simmer and reduce by half about 10 minutes. The sauce should have consistency of a light syrup. Allow to cool and store in an airtight container for 3 weeks.
- Soak kitchen twine in a small bowl with water. Set aside. Preheat your grill to 350° F.
- Slice pineapple on four sides to make 4 planks. Cut and store pineapple in refrigerator for another use.
- Rinse salmon under cold water and pat dry with paper towel. Lay a few sprigs of cilantro on top of a pineapple plank, then salmon filet and brush with teriyaki sauce. Add another sprig of cilantro and top with another pineapple plank. Secure with kitchen twine tightly so salmon doesn't slide out when grilling. Repeat with other salmon and pineapple.
- Grill covered for 5 minutes and turn over, then cut kitchen twine. Remove pineapple plank and set on outer area of grill to continue to cook and caramelize. Baste top of each salmon with teriyaki sauce several times. Cover the grill and cook for a few more minutes until the salmon springs back when pressed slightly and is opaque.
- Remove from grill and allow to rest 5 minutes. To plate, serve each teriyaki glazed grilled salmon on top of one of the grilled pineapple planks, baste one more time with any remaining teriyaki sauce and garnish with a sprinkle of sesame seeds. Cut remaining grilled pineapple from planks and serve with steamed rice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.