Pineapple-Teriyaki Salmon


serves: 2
time: 25-30 minutes
equipment needed: a small skillet & a medium skillet


  • 2 salmon fillets, skin on
  • 1 tablespoon olive oil
  • 1/3 cup teriyaki sauce, low sodium
  • 1 can of pineapple slices, in 100% pineapple juice
    • save off 1/4 cup of the juice
    • need 4 of the pineapple slices
  • 1/2 teaspoon ginger powder


  • heat olive oil in small skillet over medium heat
  • place salmon fillets in hot oil, with skin down
    • cook for 5 minutes
  • flip salmon over and cook another 5 to 8 minutes until cook thoroughly
    • salmon is done when internal temperature reaches 145F
    • you may have to turn down the temperature so the salmon doesn’t char
  • while salmon is cooking, prepare the pineapple-teriyaki sauce (I did this once I flipped the salmon)
    • in the medium skillet, combine pineapple juice, teriyaki, and ginger
    • bring to boil, then reduce heat to medium-low
    • simmer for about 3-4 minutes
  • when the salmon is done, pour off the excess oil, then return salmon
  • pour most of the pineapple-teriyaki sauce into the skillet with salmon
    • with medium heat, simmer for 4 minutes, flipping the salmon after 2 minutes
  • in the medium skillet with the little bit of sauce left, put in the 4 pineapple slices
    • turn onto medium temperature and cook for about 4-6 minutes, flipping about halfway through – this should give the slices a nice golden brown color
  • serve salmon, top each fillet with 2 pineapple slices
  • pour leftover sauce onto of pineapple slices and salmon

This salmon is great served on a bed of brown rice.
The pineapple-teriyaki sauce will drip down, giving the rice an amazing flavor.
We used 10-minute brown rice so it didn’t add any extra time! IMG_5226


-The Martin’s Kitchen-

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