Maple-Glazed Salmon with Pineapple Salsa

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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4 (6-ounce) salmon fillets


1 tablespoon maple syrup

1 tablespoon teriyaki sauce

1 tablespoon pineapple juice

1 teaspoon minced fresh ginger

1 clove garlic, mashed

Pineapple Salsa, recipe follows

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 filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets 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.

Pineapple Salsa:

  1. Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

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