Name: Pineapple Orange Salmon Teriyaki
Prep time: 7 min
Cook time: 15 min
Yield: 4
Ingredients: 1 large (1 1/2 - 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, skin on; kosher or sea salt and freshly cracked black pepper to taste; 1 teaspoon sesame oil; 3-4 orange slices; [b]Sauce[/b]; 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; 2 teaspoons of sesame oil; 1/2 teaspoon of grated fresh ginger; 2 cloves garlic, minced; 1/3 cup orange juice (about half an orange); 2 1/2 tablespoons cornstarch (or can use 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; [b]Garnish[/b]; sliced green onions, chopped fresh cilantro

Pineapple Orange Teriyaki Salmon is the perfect easy dish. Baked in foil or parchment, this healthy recipe takes just 20 minutes to make.

Yields 4

Pineapple Orange Salmon Teriyaki

7 minPrep Time

15 minCook Time

22 minTotal Time

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Ingredients

1 large (1 1/2 - 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, 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

2 teaspoons of sesame oil

1/2 teaspoon of grated fresh ginger

2 cloves garlic, minced

1/3 cup orange juice (about half an orange)

2 1/2 tablespoons cornstarch (or can use 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

sliced green onions, chopped fresh cilantro

Instructions

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.
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).
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.
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

Calories

650 cal

Fat

1 g

Carbs

164 g

Protein

7 g

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