Entree: Pitcairn – Southern Culinary Region – Pineapple Teriyaki Salmon (Salmon fillets glazed with a sweet teriyaki sauce and fresh pineapple)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 salmon fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) pineapple juice
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water (for cornstarch slurry)
- 1 cup (165 g) fresh pineapple, finely chopped
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tsp (5 g) grated fresh ginger
- 1 lime, juiced (approx. 2 tbsp (30 ml))
- 2 tbsp (30 ml) vegetable oil or neutral cooking oil
- 1 tbsp (9 g) toasted sesame seeds
- 2 green onions, thinly sliced (approx. 11/16 oz (20 g))
- Salt and black pepper to taste

Show original ingredient measurements

- 4 salmon fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) pineapple juice
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water (for cornstarch slurry)
- 1 cup (165 g) fresh pineapple, finely chopped
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (5 g) grated fresh ginger
- 1 lime, juiced (approx. 2 tbsp / 30 ml)
- 2 tbsp (30 ml) vegetable oil or neutral cooking oil
- 1 tbsp (9 g) toasted sesame seeds
- 2 green onions, thinly sliced (approx. 20 g)
- Salt and black pepper to taste

Instructions

1. In a small saucepan over medium heat combine soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and lime juice. Bring to a gentle simmer, stirring to dissolve the sugar.
2. In a small bowl whisk cornstarch with cold water to make a slurry, then stir into the simmering sauce. Cook 1–2 minutes until slightly thickened. Remove from heat and stir in the chopped fresh pineapple; set glaze aside.
3. Pat salmon fillets dry and season lightly with salt and black pepper. Heat vegetable oil in a large ovenproof skillet over medium-high heat until hot but not smoking.
4. Place salmon fillets skin-side down (if skin-on) and sear 3–4 minutes without moving to get a crisp surface. Flip fillets and spoon or brush a generous layer of pineapple teriyaki glaze over the tops.
5. Transfer the skillet to a preheated 400°F (200°C) oven and roast 6–8 minutes, or until salmon reaches desired doneness (about 125–130°F / 52–54°C for medium). Alternatively, broil for 2–4 minutes to caramelize the glaze.
6. Remove salmon from oven, spoon any glaze from the pan over the fillets, and let rest 2 minutes. Garnish with toasted sesame seeds and sliced green onions before serving.