Teriyaki Glazed Salmon with Pineapple Salsa


  • 4 (6 ounce) salmon fillets
  • ¼ cup green onions (thinly chopped)
  • 2 cloves garlic (minced)
  • ½ cup Keli’s Pineapple Hawaiian Luau Teriyaki, or Keli’s Hawaiian Ginger Garlic Teriyaki Glaze


  • Preheat your oven’s broiler, and grease a broiling pan.
  • Place the salmon filets on a greased broiling pan, and brush with Keli’s Hawaiian Luau Teriyaki or Keli’s Hawaiian Teriyaki Glaze.
  • Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over and baste the other side with remaining sauce.
  • Sprinkle top with the chopped green onions and garlic. Cook for 3 or 4 minutes until salmon flakes easily on back side.
  • Serve with Pineapple Salsa on the side.

Ingredients (Pineapple Salsa):

  • 1 medium sized ripe tomato, chopped into small cubes
  • ¼ cup chopped red bell pepper
  • 2 pickled jalapeno pepper sliced, deseeded and finely chopped
  • ½ cup pineapple chunks, fresh or canned
  • 1 teaspoon salt
  • 1 tablespoon sugar


  • Place all ingredients in a small, nonreactive saucepan.
  • Simmer over low heat for about 5 minutes.
  • Cool.
  • Refrigerate until ready to serve with the salmon.

Serves: 4