Description
This Sweet and Spicy Pineapple Salmon combines the perfect balance of sweetness from pineapple with a spicy kick from sriracha, elevated by fresh ginger and garlic. It’s quick, easy, and packed with flavor, making it a perfect weeknight dinner.
Ingredients
4 salmon fillets
1/2 cup pineapple juice
1/4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon sriracha sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)
Instructions
- In a small bowl, whisk together the pineapple juice, brown sugar, soy sauce, Dijon mustard, sriracha sauce, ginger, garlic, salt, and pepper until well combined.
- Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over the fillets. Ensure the fillets are well coated and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill or skillet to medium-high heat. If using a skillet, heat the olive oil in the pan.
- Remove the salmon from the marinade and discard any excess marinade.
- Grill or cook the salmon for 4-5 minutes per side, or until cooked through and flakes easily with a fork.
- Serve the salmon hot, garnished with fresh cilantro and lime wedges if desired.
Notes
If you like more heat, add extra sriracha or red pepper flakes to the marinade.
You can swap pineapple juice for orange or mango juice for a different flavor profile.
This recipe works well grilled, in a skillet, or broiled in the oven.
Leftovers can be stored in an airtight container for up to 2 days. Reheat gently to avoid drying out the salmon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grill, Skillet, or Broil
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 20g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
