We eat quite a bit of fish during the spring and summer months. Grilled salmon is one of our favorite go-tos and so is Sheaffer’s Pineapple Teriyaki Marinade…so on this night, we combined the two. I was just about to throw the fish on the grill when it started pouring down rain…so instead of grilling, we actually baked our salmon on this night. Either way you do it, you will love the flavor!
This recipe serves four adults.
1/4 cup soy sauce
1 (6 ounce) can of pineapple juice
1/8 cup red wine vinegar
3 tablespoons sugar
1/4 teaspoon garlic powder
4 (6 oz) salmon fillets
1/2 a cup of sesame seeds
Place your salmon fillets in a large baggie with all of the ingredients above. Stick the baggie in the fridge and marinate as long as you can (at least one hour up to 24 hours) turning bag periodically to make sure everything is nice and coated. On this particular day, I marinated the salmon about two hours.
Discard marinade before grilling or baking.
If you’re going to bake, preheat oven to 400 degrees. Line a baking sheet with foil and lightly spray with Pam. Place each piece of salmon down on the baking sheet and bake about 6 minutes per side. Remove from oven and serve with toasted sesame seeds*.
If you’re going to grill, preheat your grill to medium-high heat. We place each piece of fish in a fish basket on top of our grill (so the fish doesn’t flake off into down through the grates). Grill each side of the fish about 4 minutes. Remove from grill and serve with toasted sesame seeds.*
*To toast up your sesame seeds, add them to a clean dry skillet over medium-high heat and toast about a minute. Remove from heat and reserve for garnishing.
Enjoy your yummy salmon supper!
And for my green bean side dish, I roast up fresh green beans in a preheated oven of about 425 degrees. They’re just dressed with a drizzle or two of Extra Virgin Olive Oil and a big pinch of salt and pepper. After about 15 minutes of roasting, I remove them and squirt half of a lemon down over the top. Simple!