Ingredients
- 4 pcs salmon fillet (approximately 4 ounces each)
- salt and pepper to taste
- cooking spray
- 2 tbsp soy sauce (for the teriyaki sauce)
- 1/4 cup water (for the teriyaki sauce)
- 1 1/2 tbsp brown sugar (for the teriyaki sauce)
- 1 tsp minced garlic (for the teriyaki sauce)
- 1 tsp minced ginger (for the teriyaki sauce)
- 2 tsp honey (forthe teriyaki sauce)
- 1/2 tsp toasted sesame oil (for the teriyaki sauce)
- 2 tsp cornstarch (for the teriyaki sauce)
- 1 cup finely chopped pineapple (for the pineapple salsa)
- 1/4 cup finely chopped red onion (for the pineapple salsa)
- 1/4 cup chopped cilantro (for the pineapple salsa)
- 1 pcs the juice of 1 lime (for the pineapple salsa)
- 2 tsp minced jalapeno, remove seeds and ribs for less heat (for the pineapple salsa) - optional : cilantro leaves, lime wedges and steamed rice for serving
Cooking Steps
- Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray. Place the salmon fillets on the pan and season to taste with salt and pepper.
- For the teriyaki sauce : place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
- Place the salmon in the oven and broil for 7 minutes. Remove from oven and pour the teriyaki sauce over the top of the fillets then return the pan to the oven.
- Broil for 3 more minutes or until salmon is cooked through.
- For the salsa : mix together the pineapple, red onion, cilantro, lime juice, jalapeno and salt to taste.
- Spoon the salsa on top of the salmon. Serve over rice if desired, garnished with lime wedges and cilantro leaves (optional).
