Serve 30minutes
Ready in 2~3

One of my favorite summer dinners is Hawaiian Grilled Salmon. It’s super easy to throw together in a seriously flavorful marinade. You’ll be going back to this recipe again and again!


>3/4 cup low sodium soy sauce
>1/4 cup water
>1 Tablespoon sesame oil
>1/3 cup brown sugar
>1/4 teaspoon ground ginger
>1/2 teaspoon crushed red pepper flakes, you can add more if you want it spicy
>2 large cloves garlic, minced or pressed\
>1 Tablespoons tomato ketchup
>1 can pineapple rings, reserve 1/2 cup pineapple juice for marinade\
>4-6pcs 100g Refine Raw Salmon Fillets
>2 Tablespoons corn starch
>2-3 scallions, sliced on the diagonal


  1. Whisk the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic ketchup and pineapple juice until well combined.
  2. Pour the marinade over salmon filets and let them sit for at least 10 minutes to an hour.
  3. Spray the grill with non-stick cooking spray and heat it to medium-high.
  4. Place the salmon filets and pineapple rings on the grill and reserve the marinade to make the sauce.
  5. Grill them for 5-7 minutes on each side depending on thickness until the fish reaches an internal temperature of 145 degrees at the thickest part. You can rotate them a bit midway through each side if you want a nice crosshatch grill mark (this is optional). You don’t need to turn the salmon if you don’t want to- if you don’t turn it cook for 10-15 minutes or until it reaches an internal temperature of 145 degrees.
  6. Remove them from the grill and rest them for 5 minutes.
  7. While the salmon cooks, strain the marinade into a sauce pan. Heat over medium heat until it starts boiling. Whisk the cornstarch with a small amount of water to form a slurry.
  8. Boil for 2 minutes then add the slurry and reduce it to low heat for a couple minutes to thicken the sauce.
  9. Drizzle the fish and pineapple with sauce, sprinkle with chopped scallions and serve immediately.

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