Ingredients:
For the Pineapple Salsa:
1 cup diced fresh pineapple
1/4 red onion, finely diced
1 jalapeno (seeds and ribs removed), minced
1/2 cup chopped fresh cilantro
1/2 red bell pepper, diced
Juice from one lime
1/2 tsp salt
For the Pineapple Glaze:
1 tbsp cornstarch
1/3 cup soy sauce
1/4 cup pineapple juice
2 oz lime juice (juice from one lime)
2 tbsp honey
2 tsp sriracha
5 garlic cloves, minced
1-inch piece fresh ginger, minced
For Grilled Salmon:
4 (4-6 ounce) salmon fillets
2 tbsp olive oil
2 tsp kosher salt
2 tsp cracked black pepper
Instructions:
Make the Pineapple Salsa:
In a medium bowl, stir together diced pineapple, red onion, jalapeno, red bell pepper, lime juice, and salt. Taste and adjust seasoning as needed. Set aside.
Prepare the Pineapple Glaze:
In a small bowl, whisk together cornstarch, soy sauce, pineapple juice, lime juice, honey, sriracha, garlic, and ginger.
Heat the glaze in a small saucepan over medium heat for 2-3 minutes, whisking frequently until it thickens slightly. Set aside and keep warm.
Grill the Salmon:
Preheat your grill to 450-550°F (230-290°C) and brush the grates clean.
Pat the salmon fillets dry with paper towels to prevent sticking. Brush generously with olive oil and season evenly with kosher salt and cracked black pepper.
Place the salmon fillets skin-side down on the grill and close the lid. Grill for 5-7 minutes, until the fish lightens in color and can be flipped easily.
Flip the salmon, close the lid, and grill for an additional 2 minutes, or until the internal temperature reaches 130°F (54°C).
Let the salmon rest for 3-5 minutes to ensure juiciness.
Serve:
Drizzle or brush the grilled salmon fillets with the warm pineapple glaze. Top with the fresh pineapple salsa and serve immediately.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6 salmon portions
Cuisine: Hawaiian
Method: Grilled