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Pineapple Teriyaki Glazed Salmon with Pineapple Mango Salsa

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011 A Pineapple Teriyaki Glazed Salmon Pineapple Mango Salsa a.JPG

Pineapple Teriyaki Glazed Salmon with Pineapple Mango Salsa


I first came upon this recipe when I happened to have a half can of fresh pineapple juice and wasn’t sure what to do with it. Of course I could have drank it, but I wanted to find a way to cook with it. The acidic and sweet bite of the pineapple naturally went so well with brown sugar and soy sauce I knew that had to be the foundation. With a few more trials, I came across this recipe and haven’t looked back since. One thing to keep in mind is that sugar is flammable so make sure you keep the flame low and a spray bottle on hand.

Yield: 4 servings

BBQ: 350ºF

Preparation Time: 15 minutes prep + 40 minutes marinating + 1 hour priming cedar planks

Cook Time: 25 minutes

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Pineapple Teriyaki Marinade:

1/4 cup pineapple juice

1/4 cup light brown sugar, added in 2 additions

2 tablespoons reduced sodium soy sauce


4, 5 – 6 ounce salmon fillets, skin on

2 cedar planks, submerge in water for 1 hour before grilling


Mango Pineapple Salsa:

Half a pineapple, peeled and cut into 1/4-inch cubes

1 mango, peeled and cut into 1/4-inch cubes

1/4 red onion, coarsely chopped

1/2 jalapeno, deseeded and minced (less or more depending on desired spiciness)

1/2 lime, juice of

1 tablespoon thinly sliced fresh mint


1. Submerge cedar planks in room temperature water for at least 1 hour before grilling. This step is critical as it will prevent the wood from burning on the grill.

2. 20 minutes before grilling, preheat BBQ to 350ºF.

To prepare the pineapple teriyaki marinade:

3.     In a small bowl, add pineapple juice, 2 tablespoons brown sugar, and soy sauce. Using a whisk, whisk until combined and brown sugar has dissolved.

4. In a large zip-lock bag or plastic container fitted with a lid, add salmon fillets and cover with marinade. Place in the refrigerator and allow to marinade for a total of 40 minutes, rotating the salmon halfway through to ensure all sides of the fillet have marinated.

5. Meanwhile, prepare the salsa...

To prepare the pineapple mango salsa:

6. In a medium size bowl, add pineapple, mango, red onion, jalapeno (if using), lime juice, and fresh mint. Toss to combine and place in the refrigerator until ready to serve.

To cook the salmon:

7. Place wet cedar planks on the preheated BBQ grates and allow to dry, approximately 2 – 4 minutes. Note: if all fillets fit on one cedar plank then reserve the second one for a later use.

8. Skin side down, evenly space marinated salmon fillets in a single layer, being careful to not overlap or touch one fillet from the next.

9. Using your fingers, evenly sprinkle the remaining 2 tablespoons of brown sugar among the 4 fillets.

10. Cook with the lid closed for approximately 20 – 24 minutes, for medium – well, or until cooked to desired doneness.

11. Remove from BBQ and cover with foil. Allow to rest at room temperature for 5 minutes before serving. Note: Skin will stick to the cedar planks. If using one-use cedar planks, allow to cool then discard in your compost bin (preferred) or garbage.

12. Best served with coconut rice or rice pilaf and finished with pineapple mango salsa.


Kitchen Note: The pineapple teriyaki marinade also makes for an excellent marinade with chicken and shrimp.