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Teriyaki salmon recipe with pineapple and orange dressed with fresh herbs.

Pineapple Orange Teriyaki Salmon Recipe

This teriyaki salmon recipe loaded with a delicious pineapple and orange sauce is amazing! Perfect for weeknight dinners, this recipe comes together in about 20 minutes and can be baked in foil or parchment paper!

Course Main Course
Cuisine American, Asian
Keyword easy seafood recipes, foil baked salmon recipe, teriyaki salmon recipe
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4 servings
Calories 223 kcal

Ingredients

  • 1-1/2-2 pound salmon filet or 4 salmon (4-6 ounce) filets, skin on
  • kosher or sea salt and freshly cracked black pepper to taste
  • 1 teaspoon sesame oil
  • 3-4 orange slices

Sauce:

  • 1/2 cup low sodium soy sauce use gluten free tamari or coconut aminos for paleo-friendly version
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons honey can substitute with erythritol or stevia
  • 2 teaspoons sesame oil
  • 1/2 teaspoon fresh ginger grated
  • 2 cloves garlic minced
  • 1/3 cup orange juice about half an orange
  • 2 1/2 tablespoons cornstarch can substitute with arrowroot starch
  • 2/3 cup chopped pineapples can also use crushed, drain or leave out water if using the juice
  • 1-2 tablespoons water as needed to thin out sauce

Garnish:

  • green onions sliced
  • fresh cilantro chopped

Instructions

  1. Preheat oven to 400 F degrees. Line a baking sheet with a large sheet of parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.
  2. In a saucepan over medium-high heat, whisk together soy sauce, vinegar, honey, sesame oil, orange juice, garlic, ginger and cornstarch. Bring to a boil and allow to thicken and bubble. Add pineapple (and water as needed if sauce is too thick) then pour enough sauce to evenly cover salmon (reserving some for drizzling before serving). Fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon).
  3. Bake in preheated oven for 12-16 minutes (depending on how large your fish is), or until the salmon is cooked to your desired doneness. Unwrap the salmon, and turn to broil - cooking for an additional 3-5 minutes, or until caramelized and slightly charred.
  4. Cut into sections, discard skin and serve immediately with extra sauce drizzled on top and your favorite sides, garnished with green onions and cilantro.
Nutrition Facts
Pineapple Orange Teriyaki Salmon Recipe
Amount Per Serving (1 filet)
Calories 223 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 31mg10%
Sodium 1089mg45%
Potassium 424mg12%
Carbohydrates 27g9%
Sugar 18g20%
Protein 13g26%
Vitamin A 100IU2%
Vitamin C 29.1mg35%
Calcium 22mg2%
Iron 1.2mg7%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.