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Maple-Glazed Salmon with Pineapple Salsa

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


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