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
- Whisk the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic ketchup and pineapple juice until well combined.
- Pour the marinade over salmon filets and let them sit for at least 10 minutes to an hour.
- Spray the grill with non-stick cooking spray and heat it to medium-high.
- Place the salmon filets and pineapple rings on the grill and reserve the marinade to make the sauce.
- 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.
- Remove them from the grill and rest them for 5 minutes.
- 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.
- Boil for 2 minutes then add the slurry and reduce it to low heat for a couple minutes to thicken the sauce.
- Drizzle the fish and pineapple with sauce, sprinkle with chopped scallions and serve immediately.