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Hawaiian Grilled Salmon Recipe

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★★★★★

4.5 from 722 reviews

This Hawaiian Grilled Salmon recipe offers a sweet and savory marinade combining soy sauce, pineapple juice, and brown sugar, perfectly complementing tender salmon filets. Grilled alongside caramelized pineapple rings, the dish is finished with a flavorful thickened sauce and fresh scallions, making it an irresistible tropical feast ideal for a quick and delicious meal.

Ingredients

Scale

Marinade

  • ¾ cup low sodium soy sauce
  • ¼ cup water
  • 1 Tablespoon sesame oil
  • ⅓ cup brown sugar
  • ¼ teaspoon ground ginger
  • ½ teaspoon crushed red pepper flakes (adjust to taste)
  • 2 large cloves garlic, minced or pressed
  • 1 Tablespoon tomato ketchup
  • ½ cup pineapple juice (reserved from pineapple can)

Main Ingredients

  • 1 can pineapple rings
  • 4–6 salmon filets
  • 2 Tablespoons corn starch
  • 2–3 scallions, sliced on the diagonal

Instructions

  1. Prepare the Marinade: In a bowl, whisk together low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, crushed red pepper flakes, minced garlic, tomato ketchup, and pineapple juice until well combined to create a flavorful marinade.
  2. Marinate the Salmon: Pour the marinade over the salmon filets and let them sit for at least 10 minutes and up to one hour to absorb the tropical and savory flavors.
  3. Preheat the Grill: Spray the grill with non-stick cooking spray and heat it to medium-high to ensure proper grilling and prevent sticking.
  4. Grill Salmon and Pineapple: Place the salmon filets and pineapple rings on the grill. Reserve the marinade for the sauce. Grill the salmon for 5-7 minutes on each side depending on thickness, until it reaches an internal temperature of 145°F at the thickest part. For crosshatch grill marks, rotate the salmon midway through each side. Alternatively, cook without turning for 10-15 minutes until fully done.
  5. Rest the Salmon: Remove the salmon and pineapple from the grill and allow the salmon to rest for 5 minutes to redistribute juices and ensure moistness.
  6. Prepare the Sauce: While the salmon cooks, strain the reserved marinade into a saucepan and heat over medium heat until boiling. Whisk the cornstarch with a small amount of water to create a slurry.
  7. Thicken the Sauce: Once boiling, add the cornstarch slurry to the pan and reduce heat to low. Cook for a couple of minutes until the sauce thickens to a glossy consistency.
  8. Serve: Drizzle the thickened sauce over the grilled salmon and pineapple rings. Sprinkle with sliced scallions for freshness and serve immediately for the best flavor.

Notes

  • Use low sodium soy sauce to keep the sodium content balanced.
  • Adjust crushed red pepper flakes to your preferred spice level.
  • Resting the salmon after grilling enhances juiciness and texture.
  • Ensure the internal temperature of salmon reaches 145°F for safe consumption.
  • If you do not have a grill, this recipe can be adapted to use a grill pan or broiler.
  • Reserve marinade must be boiled and thickened properly to avoid any food safety issues.

Keywords: Hawaiian grilled salmon, pineapple salmon, grilled fish recipe, tropical salmon marinade, healthy grilled salmon, salmon with pineapple, easy summer grilling

Find it online: https://tastemadebyclara.com/hawaiian-grilled-salmon-recipe/