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Flavorful Grilled Teriyaki Salmon Recipe with Easy Pineapple Mango Salsa

grilled teriyaki salmon - featured image
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A quick and easy grilled teriyaki salmon served with a fresh, bright pineapple mango salsa that balances sweet and savory flavors perfectly.

Ingredients

  • Salmon fillets (about 6 oz / 170 g each), skin-on
  • Teriyaki sauce (store-bought or homemade)
  • Olive oil (1 tablespoon)
  • Freshly ground black pepper
  • Salt, a pinch
  • Optional: garlic powder or fresh minced garlic
  • Fresh pineapple, diced (about 1 cup / 150 g)
  • Ripe mango, diced (1 cup / 150 g)
  • Red bell pepper, finely chopped (1 small)
  • Red onion, finely minced (2 tablespoons)
  • Fresh cilantro, chopped (about 2 tablespoons)
  • Fresh lime juice (from 1 lime)
  • Optional: jalapeño, seeded and minced
  • Salt and pepper to taste

Instructions

  1. Pat the salmon fillets dry with paper towels. Lightly brush both sides with olive oil and season with a pinch of salt and freshly ground black pepper. Optionally, sprinkle garlic powder or rub minced garlic on the surface. Set aside.
  2. In a medium bowl, combine diced pineapple, mango, chopped red bell pepper, minced red onion, and cilantro. Add minced jalapeño if desired. Squeeze fresh lime juice over the mixture and season with salt and pepper. Stir gently and set aside.
  3. Preheat grill to medium-high heat (around 375°F / 190°C). Lightly oil the grill grates to prevent sticking.
  4. Place salmon skin-side down on the grill. Grill for 4-5 minutes without moving. Brush the top with teriyaki sauce, then carefully flip the fillets. Brush the other side with more teriyaki sauce and grill for another 4-5 minutes, or until salmon flakes easily and internal temperature reaches 145°F (63°C).
  5. Remove salmon from grill and let rest for 2 minutes. Spoon pineapple mango salsa generously over each fillet before serving.

Notes

Use a clean, well-oiled grill to prevent sticking. Brush teriyaki sauce sparingly to avoid burning. Let salmon rest after grilling for juicier results. Salsa can be made ahead and stored in the fridge; add lime juice just before serving. Frozen salmon can be used if fully thawed and patted dry.

Nutrition

Keywords: grilled salmon, teriyaki salmon, pineapple mango salsa, easy salmon recipe, summer dinner, quick dinner, healthy seafood

Find it online: https://chrisfeasts.com/flavorful-grilled-teriyaki-salmon-recipe-with-easy-pineapple-mango-salsa/