Maple Glazed Salmon with Pineapple Salsa


Maple Glazed Salmon

Maple Glazed Salmon with Pineapple Salsa

Maple Glazed Salmon with Pineapple Salsa


  • 1/2 a pound of sockeye salmon
  • 1 tablespoon pure honey
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon pineapple juice
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, mashed
  • Pineapple Salsa:
  • 1 medium size ripe tomato, chopped into small cubes
  • 1/4 cup chopped red bell pepper
  • 2 pickled jalapeno pepper slices, deseeded and finely chopped
  • 1/2 cup pineapple chucks, fresh or canned
  • 1 teaspoon salt
  • 1 tablespoon sugar


  1. Place salmon in a resealable plastic bag. Combine marinade ingredients in a bowl or measuring cup. Pour marinade over salmon and refrigerate from 1 to 24 hours.
  2. In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
  3. For pineapple salsa, place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool and serve with the salmon.

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