Maple-Glazed Salmon with Pineapple Salsa Recipe by Paula Deen

Level: Moderate

Time: 25 MINUTES

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  • 4 (6 oz) salmon fillets
  • 1 tablespoon maple syrup
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon pineapple juice
  • 1 teaspoon fresh ginger, minced
  • 1 clove garlic, mashed
  • 1 medium sized ripe tomato, chopped into small cubes
  • 1/4 cup red bell pepper, chopped
  • 2 pickled jalapeño slices, deseeded & finely chopped
  • 1/2 cup pineapple chucks, fresh or canned
  • 1 teaspoon salt
  • 1 tablespoon sugar


Place salmon fillets in a resealable plastic bag. Combine maple syrup, teriyaki, pineapple juice, ginger and garlic in a non reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. In a grill basket sprayed with cooking spray, grill the salmon skin side down first over hot coals. Flip after 2-3 minutes and cook for another 1-3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.


Pineapple Salsa:


Place the last 6 ingredients in a small non reactive saucepan. Let simmer over low heat about 5 minutes. Cool. Refrigerate until ready to serve with salmon.

Maple-Glazed Salmon with Pineapple Salsa


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