Pineapple Orange Teriyaki Salmon baked in foil or parchment – the perfect easy weeknight dish. Best of all, this healthy recipe takes just 20 minutes to make – skip the takeout!
Updated with new photos January 2017
We happen to be big salmon fans over here. It shows up on our dinner table at least twice a week and I love how quick it cooks up in the oven.
Simply place the salmon on a large baking sheet lined with either parchment paper or foil.
This Pineapple Orange Teriyaki salmon takes less than 25 minutes to put together and is loaded with tons of flavor. Best of all, cleanup is a breeze! All you have to do is toss away your liner or use it to wrap up any remaining leftovers for your meal the next day. Seriously, it doesn’t get easier than that, right?
Homemade teriyaki sauce has become our latest obsession.
Super simple to whip up and you can easily double or triple the sauce if you are making a big batch.
All you need is some soy sauce, rice vinegar, honey, ginger, garlic, orange juice and what truly makes this sauce? The sweet and tangy pineapples.
Fresh cut is preferred but canned crushed pineapples work if that’s what you have on hand. You may have to drain the juice so the sauce doesn’t get too watered down.
With this sweet and savory sauce, you don’t even have to marinate the fish beforehand and it still gives the salmon so much amazing flavor.
Seasoning the salmon beforehand with some salt, black pepper and a drizzle of sesame oil brings out SO much flavor. This method can be applied to prepare any type of fish. Although, this is one of my favorite combos since they pair so well together.
Reserve some extra sauce to drizzle at the end. Then serve this salmon with your favorite side(s) to make it a complete meal.
The best part is, you won’t have to get take-out the next time you are craving a teriyaki dish!
Make ahead tips for this Pineapple Orange Teriyaki Salmon
- make the sauce in an airtight container the day before and store in the fridge
- make sides you plan to serve this with the day before and store in the fridge and heat up when making the salmon
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