This recipe is just the best. The salmon is tender, the teriyaki sauce is sweet, and the pineapple gives it a touch of freshness. It's one of the dishes that I love forever.
Ingredients
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon finely grated orange zest
1 (6-ounce) can pineapple juice
½ teaspoon salt, divided
2 teaspoons canola oil
4 (6-ounce) salmon fillets (about 1 inch thick)
¼ teaspoon freshly ground black pepper
Grated orange rind (optional)
Directions
1. Wash the salmon and leave it to dry. Cut into 3-inch/7-cm cubes, then place in a large bowl or freezer bag.
2. Pour over orange juice, olive oil, and soy sauce or teriyaki sauce then add fresh ginger (or garlic). Mix well.
3. Marinate salmon for 15 minutes. I prefer to do this the day before so it has time to soak up all the flavors, but if you’re short on time you can just marinate it for a half-hour or so.
4. Preheat your grill or oven to 400˚F/200˚C and line a baking sheet with aluminum foil or parchment paper, then add nonstick spray or olive oil.
5. Place salmon cubes in a grill or on a baking sheet and let cook for 4-6 minutes, depending on how well done you like it. Be sure to check the salmon at 5 minutes because it can burn easily if left on the heat too long.
6. Turn salmon regularly while cooking so that all sides cook evenly.
