Recipe Summary

Prep time: 30 mins
Cook time: 10 mins
Yield: 4 servings

Ratings & Reviews

User rating:rating

Rated by 3 visitors

This recipe is...

  • low in fat
  • rich in protein
  • lower in carbs
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Salmon Teriyaki with Pineapple Salsa

This recipe serves: 
3 tablespoons soy sauce
3 tablespoons mirin (rice wine)
3 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoon freshly grated ginger
1/2 cup beer
4 skinless, boneless salmon fillets, 4 to 6 ounces each
For the salsa:
2/3 cup diced, fresh pineapple
3 teaspoons diced red onion
1/3 cup diced red pepper
1/2 jalapeño chili peppers, seeded and diced
2 teaspoons chopped cilantro
4 teaspoons orange juice
Cooking Instructions
1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2. Marinate the salmon in the teriyaki marinade, cover and refrigerate for 15 to 30 minutes in the refrigerator.

3. For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the refrigerator for up to 3 days.)

4. Preheat the grill or broiler.

5. Grill or broil the salmon on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness.

Serve a few spoonfuls of salsa on top of each salmon fliet with rice on the side.

Serving Size: 1 salmon filet with salsa

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 296
  • Carbohydrate
  • 12 g
  • Fat
  • 12 g
  • Fiber
  • 1 g
  • Protein
  • 31 g
  • Saturated Fat
  • 2 g
  • Sodium
  • 413 mg