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Pineapple Teriyaki Salmon

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  • Author: One Lovely Life
  • Yield: 4 1x


Serve this with stir-fried veggies (extra yummy cooked in coconut oil), ginger-rice, and a little extra pineapple. Fresh, frozen (thaw it first), or canned pineapple should work just fine for this recipe. Feel free to substitute soy sauce if you’re not gluten free, or sub coconut aminos if you’re Paleo.



For the pineapple teriyaki sauce:

  • 1 cup pineapple, diced or minced
  • 1/2 cup gluten free tamari
  • 2 Tbsp pure maple syrup
  • 1/21 inch piece of ginger, finely minced
  • 1 clove garlic, finely minced

For the salmon:

  • 4 (4-6oz) salmon fillets (thawed, if frozen)
  • 1/2 recipe of pineapple teriyaki sauce
  • optional: a little cilantro, minced


For the pineapple teriyaki sauce:

  1. Place all ingredients in a blender or food processor. Puree until smooth.

For the salmon:

  1. Place the salmon on a baking sheet lined with foil. Pour half of the pineapple teriyaki sauce over the top of the salmon. Note: be careful that you don’t put any used utensils back into the teriyaki sauce. Try pouring the sauce over the salmon.
  2. Broil salmon for 6-8 minutes, or until salmon is done and sauce is caramelized a bit. Serve with extra teriyaki sauce and enjoy!