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 plateā€¦.
  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