Maple-Glazed Salmon with Pineapple Salsa Recipe by Paula Deen

Level: Moderate

Time: 25 MINUTES

0 ratings


  • 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


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen