Grilled Teriyaki Salmon on Pineapple Bark
This grilled teriyaki salmon isn’t your grandma’s recipe. I put a fun twist on your traditional teriyaki salmon by grilling it on pineapple bark to give it the summer vibe we all need right now!
It is smoky, sweet, savory and the perfect way to bring in summer grilling!
And with Father’s Day just around the corner, you can’t NOT be outside grilling, right? I mean, if you don’t have a hint of smoky goodness in your hair by the end of the day, did you even Father’s Day?!
I picked up all my ingredients from ALDI for this recipe like Specially Selected Sockeye Salmon Filets, Fusia Teriyaki Sauce, and fresh produce.
ALDI is so affordable while not compromising on quality which is what I love!
I also love how fun this recipe is. Don’t get me wrong – grilled Teriyaki Salmon is good on its own, but by using pineapple bark, you not only keep the moisture in, but it will take in some of that flavor.
For the teriyaki marinade, I added a little lime, lemon, cilantro and garlic to the Fusia Teriyaki sauce that I picked up from ALDI, then added a few twists of Stonemill Sea Salt. Quick and easy!
After about 30 minutes of marinating (you can go longer, but no more than a couple hours), I sandwiched a filet of Specially Selected Sockeye Salmon in between the pineapple bark then tied off with twine that’s soaked in water for about 10 minutes.
You want the twine soaked so that it doesn’t burn off on the grill.
Also, DO NOT grill over direct heat. You want this to cook slower so that the flavors marry together.
More importantly the direct heat will just char your pineapple bark, and most likely burn your twine and it will fall apart! Not how you want Father’s Day to go!
If you’re looking for a full dish, I like to add some Specially Selected White Basmati Rice to a rice cooker, with about 3-4 TBSP of Countryside Creamery Butter. Season with salt and add some cilantro then top your grilled teriyaki salmon on pineapple bark right on top.
And don’t think the rest of the pineapple goes to waste. Grill it up and serve on the side. I mean who is going to say no to more pineapple?!
Be sure to check out your local ALDI to put this great tasting recipe together without breaking your budget!
Grilled Teriyaki Salmon on Pineapple Bark
Ingredients
- 2 Specially Selected Sockeye Salmon Filets thawed
- 8 oz Fusia Teriyaki Sauce
- 1 lemon
- 1 lime
- 1 clove garlic
- 1 tsp Stonemill Sea Salt
- ½ cup chopped cilantro
- 1 pineapple
FOR THE RICE:
- 1 cup Specially Selected White Basmati Rice
- 1 ½ cup water
- 3 tbsp Countryside Creamery Unsalted Sweet Cream Butter
- ½ tsp Stonemill Sea Salt
- ¼ cup chopped cilantro
Instructions
- In a 9x 13 baking dish, combine Fusia Teriyaki sauce, juice from lemon and lime, and garlic and salt with Specially Selected Sockeye Salmon Filets. Cover and place in the refrigerator; about 30-45 minutes. Soak twine in water.
- Preheat grill with a two-zone grill area. While the grill is preheating, cut the rind off of pineapple; about 1-2 inch thick.
- Cut the pineapple bark to the size of your salmon filets, then sandwich a salmon filet in between two slices of pineapple bark. Tie off vertically and horizontally with pre-soaked twine.
- Place on the grill over indirect heat and cover grill. Turn about 10 minutes and cover. This will be done in about 20 minutes depending on your grill temp. Internal salmon temperature should read 145 F. Optionally, you can slice up remaining pineapple into spears and throw on the grill as well.
- For the rice, place rice, water in a rice cooker. When rice cooker is done, add in salt, butter and chopped cilantro and mix. Top grilled salmon with pineapple bark on top of rice and serve!
Notes
Nutrition
