Teriyaki Pineapple Glazed Salmon

Teriyaki Pineapple Glazed Salmon

This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.

Yield 4 servings



4 Salmon fillets (approximately 5 ounces each)

Salt substitute and pepper to taste

Cooking spray

1 tablespoon vegetable oil

2 tablespoons sesame seeds

2 tablespoons sliced green onions

For the teriyaki sauce:

2 tablespoons Braggs liquid amino

1/4 cup pineapple

1 1/2 tablespoons brown sugar

1 teaspoon minced garlic

1 teaspoon minced ginger

2 teaspoons honey

1/2 teaspoon toasted sesame oil

2 teaspoons cornstarch

4 pineapple rings



  1. For the teriyaki sauce: Place the Braggs, pineapple juice, 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 the heat to high and bring it to a boil.
  2. 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 the sauce has thickened. Set sauce aside.
  3. Heat the oil in a large pan over high heat. Season the salmon fillets with salt substitute and pepper to taste. Place the salmon, skin side up in the pan, and sear until a golden-brown crust forms, about 5 minutes. Turn the salmon. Pour the teriyaki sauce over the salmon; also add pineapple to the same skillet, and continue to cook for another 3-5 minutes until salmon is cooked through and pineapple is caramelized.
  4. Remove from skillet to plate….
  5. Sprinkle with sesame seeds and green onions. Garnish with pineapple and serve.


Nutritional Information:

Yield: 4 servings

Serving size: 1 Salmon fillet

Calories: 348

Protein: 35 g

Carbohydrates: 26 g

Fat: 10 g