Pineapple Teriyaki Glazed Salmon (Cast Iron Skillet Method)

Craving something sweet, savory, and satisfying? This Pineapple Teriyaki Glazed Salmon is a flavorful twist on a classic Japanese favorite. Rooted in Japanese cuisine, teriyaki refers to a traditional method of glazing and grilling with a savory-sweet sauce made from soy sauce, mirin, and sake. This version offers a tropical spin by incorporating pineapple juice and brown sugar, giving the dish a fresh, fruity brightness that pairs beautifully with rich, flaky salmon. Made entirely in a cast iron skillet, this recipe is easy enough for a weeknight dinner but delicious enough to impress. Serve with rice and a sprinkle of sesame seeds for a vibrant, Japanese-inspired meal.

2 servings

Ingredients

• 2 salmon fillets, skin-on or skinless

• ¼ cup soy sauce

• ⅛ cup (2 tbsp) brown sugar

• ¼ tsp grated ginger

• 1 garlic clove, minced

• ¼ tbsp rice wine vinegar

• 3 oz pineapple juice (see homemade version below)

• ½ tbsp cornstarch

• 1 tbsp water

• Sliced green onions, for garnish

• Sesame seeds, for garnish

Homemade Pineapple Juice (makes ~3 oz / 90 ml):

Ingredients

• 100 g frozen pineapple

• 2–4 tbsp cold water (adjust for consistency)

Instructions

1. Slightly thaw the frozen pineapple if solid.

2. Blend pineapple, water, and optional ingredients until smooth.

3. Strain for a thinner juice.

Equipment

• Cast Iron Skillet
• Cast Iron Serving Pan

Instructions

1. Make the Teriyaki Glaze:
   In a small saucepan, combine soy sauce, brown sugar, ginger, garlic, and rice wine vinegar. Bring to a simmer over medium-low heat, stirring for about 5 minutes.
2. Thicken the Sauce:
   In a small bowl, mix the cornstarch and water until smooth. Stir into the saucepan along with the pineapple juice. Continue simmering for 5–10 minutes, or until the glaze thickens and coats the back of a spoon. Remove from heat and set aside to cool slightly.
3. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
4. Prepare the Salmon:
   Pat the salmon fillets dry with paper towels. Lightly oil the bottom of a cast iron skillet, then place the salmon fillets skin-side down (if using skin-on) into the cold skillet. Spoon a generous amount of the glaze over the top of each fillet.
5. Bake the Salmon:
   Place the skillet into the preheated oven and bake for 10–12 minutes, or until the salmon is just cooked through and flakes easily with a fork.
6. Broil to Finish:
   Spoon a little more glaze on top of each fillet. Turn your oven’s broiler to high, and broil for 2–3 minutes until the glaze bubbles and caramelizes slightly. Watch closely to prevent burning.
7. Garnish and Serve:
   Serve the salmon with rice or your favorite sides and garnish with sliced green onions and sesame seeds.

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