Grilled Salmon with Pineapple Teriyaki Glaze & Cucumber Dill Salad
Grilled Salmon with Pineapple Teriyaki Glaze & Cucumber Dill Salad is a delicious and healthy meal that brings a taste of the tropics to your dinner plate. The combination of tender, smoky salmon drizzled with a sweet and tangy pineapple glaze, paired with a refreshing cucumber dill salad, makes for a dish that is not only tasty but also easy to prepare.
Why Make This Recipe
This recipe is perfect for anyone looking for a simple yet impressive meal that is packed with flavor. Salmon is rich in omega-3 fatty acids, making it a healthy choice. The pineapple teriyaki glaze adds a unique twist that elevates the fish, while the cucumber dill salad offers a cool crunch. It’s ideal for summer grilling, but you can enjoy it any time of year!
How to Make Grilled Salmon with Pineapple Teriyaki Glaze & Cucumber Dill Salad
Ingredients
- 4 salmon fillets (6 oz each)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 cucumbers, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
Directions
- Preheat your grill to medium-high heat.
- Season the salmon fillets with salt, pepper, and olive oil.
- Place the salmon on the grill and cook for 4–5 minutes per side until it is fully cooked.
- While the salmon is grilling, combine pineapple juice, soy sauce, honey, and ginger in a small saucepan. Bring it to a simmer over medium heat.
- Stir in the cornstarch mixture and cook until the sauce thickens, which will take about 2 minutes. Remove from heat.
- In a separate bowl, mix the sliced cucumbers, chopped dill, Greek yogurt, lemon juice, salt, and pepper. Chill this salad in the refrigerator until you are ready to serve.
- Brush the grilled salmon with the pineapple teriyaki glaze just before serving.
- Serve the salmon alongside the cucumber dill salad.
How to Serve Grilled Salmon with Pineapple Teriyaki Glaze & Cucumber Dill Salad
Serve the grilled salmon hot, drizzled with the pineapple teriyaki glaze. Place the cucumber dill salad on the side for a fresh and cooling contrast. This dish can be served with steamed rice or quinoa for a complete meal.
How to Store Grilled Salmon with Pineapple Teriyaki Glaze & Cucumber Dill Salad
If you have leftovers, store the grilled salmon and the cucumber salad in separate airtight containers in the refrigerator. The salmon will stay fresh for up to 3 days, but it’s best eaten as soon as possible. The cucumber salad should be consumed within 2 days for the best flavor and texture.
Tips to Make Grilled Salmon with Pineapple Teriyaki Glaze & Cucumber Dill Salad
- Make sure the grill is preheated properly to avoid sticking.
- You can adjust the sweetness of the glaze by adding more or less honey, depending on your taste.
- Feel free to add other vegetables to the cucumber salad, such as tomatoes or radishes, for extra color and nutrients.
Variation
For a different twist, try adding a splash of lime juice to the pineapple glaze. You can also substitute the salmon with chicken or tofu if you’re looking for a different protein option.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before grilling for even cooking.
2. Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep. You can grill the salmon ahead of time and prepare the salad for easy meals throughout the week.
3. Can I make the glaze in advance?
Absolutely! You can prepare the pineapple teriyaki glaze a day in advance and store it in the refrigerator. Just reheat it before serving.
