This dish combines the rich, buttery taste of fresh salmon fillets with the sweet and savory notes of a homemade teriyaki marinade. Topped with a vibrant tropical fruit salsa, it's a meal that transports you straight to the islands, perfect for any summer barbecue or quick weeknight dinner.
Ingredients
Scale:
1/4 cup soy sauce (low-sodium recommended)
2 tablespoons honey (local honey for unique flavor)
2 tablespoons pineapple juice (freshly squeezed ideally)
1 tablespoon rice vinegar (substitute with apple cider vinegar if needed)
In a medium bowl, whisk together the soy sauce, honey, pineapple juice, rice vinegar, ginger, garlic, and sesame oil to create the marinade.
Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring all pieces are well-coated. Cover and refrigerate for at least 15 minutes, but no longer than 1 hour.
While the salmon marinates, prepare the tropical fruit salsa. In a separate bowl, combine the diced pineapple, mango, red bell pepper, red onion, lime juice, and cilantro. Season with salt and pepper to taste.
Preheat your grill to medium-high heat.
Remove the salmon from the marinade and let any excess drip off. Place the salmon skin-side down on the grill. Cook for about 5-6 minutes on one side.
Carefully flip the salmon fillets and continue grilling for another 3-5 minutes, depending on thickness, until the salmon is opaque and flakes easily.
Once cooked, remove the salmon from the grill and let it rest for a minute.
Serve each salmon fillet topped with a generous scoop of the tropical fruit salsa.
