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Instructions:
1. Make the Teriyaki Sauce:
In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), pineapple juice, rice vinegar, sesame oil (if using), minced garlic, and ginger.
Bring to a simmer, stirring occasionally.
In a small bowl, mix cornstarch and water to make a slurry. Stir it into the saucepan.
Simmer for another 2–3 minutes, until the sauce thickens. Remove from heat and set aside.
2. Prepare the Salmon:
Pat the salmon fillets dry with paper towels.
Season both sides with salt and black pepper.
Brush with olive oil.
3. Grill the Salmon and Pineapple:
Preheat a grill or grill pan over medium-high heat.
Grill the pineapple rings for about 2–3 minutes per side until grill marks appear. Remove and set aside.
Place salmon skin-side down on the grill. Cook for 4–5 minutes, then flip carefully and cook another 3–4 minutes or until cooked through (internal temp of 125–130°F / 52–54°C).
In the last 1–2 minutes of grilling, brush salmon generously with the teriyaki sauce.
4. Serve:
Plate the grilled salmon with a grilled pineapple ring on top or on the side.
Drizzle with extra teriyaki sauce.
Garnish with green onions, sesame seeds, and a lime wedge if desired.
Enjoy
