Tropical Hawaiian Grilled Salmon for a Taste of Paradise
Get ready to take your taste buds on a tropical vacation with this Tropical Hawaiian Grilled Salmon for a Taste of Paradise recipe! Perfectly marinated in a sweet and savory blend of pineapple, soy, and lime, this salmon is grilled to perfection, capturing all the vibrant flavors of the islands. Whether you’re dreaming of an island getaway or just looking to bring a little sunshine to your dinner table, this dish is sure to transport you to paradise with every bite. Dive into this easy and flavorful recipe that’s perfect for summer grilling or any time you crave a taste of the tropics!
HAWAIIAN GRILLED SALMON WILL BE ON REGULAR ROTATION:
- I enjoy the tropical pineapple and soy sauce flavors that make this salmon a fun change from my regular recipes.
- It’s easy to make, so I can spend more time with my family instead of being stuck in the kitchen.
- The sweet and savory taste always impresses my guests, making it my favorite dish for both casual dinners and special gatherings.
INGREDIENTS YOU’LL NEED:
- 4-6 Filets Salmon: Fresh, boneless salmon filets, perfect for grilling and soaking up the tropical marinade.
- 1 Can Pineapple Rings: Sweet, canned pineapple rings that add a delicious caramelized flavor when grilled.
Marinade Ingredients:
- ¾ Cup Soy Sauce: A rich, savory base that infuses the salmon with deep umami flavor.
- ½ Cup Pineapple Juice: Adds a sweet and tangy element, complementing the soy sauce and enhancing the tropical taste.
- 1 Tbsp Sesame Oil: Provides a nutty aroma and richness to the marinade, balancing the flavors.
- ¼ Cup Brown Sugar: Adds sweetness and helps caramelize the salmon on the grill.
- ¼ Tsp Ground Ginger: A warm spice that adds a subtle zing to the marinade.
- 1 Tsp Dried Oregano: Adds a hint of earthy, herbal flavor to round out the marinade.
- ½ Tsp Crushed Red Pepper Flakes: Adds a touch of heat, balancing the sweetness and adding depth to the flavor.
- 4 Cloves Garlic (minced): Fresh garlic for a bold, aromatic punch that complements the other ingredients.
- 1 Tbsp Ketchup: Adds a slight tang and richness to the marinade, helping to blend all the flavors together.
Cornstarch Slurry Thickener:
- 1 Tbsp Corn Starch: Used to thicken the marinade into a sauce, perfect for drizzling over the grilled salmon.
- 3 Tbsp Water: Mixed with cornstarch to create a slurry, which is then used to thicken the marinade.
HOW TO PREPARE GRILLED HAWAIIAN SALMON?
Time needed: 2 hours and 30 minutes
- Prepare the Marinade:
In a medium mixing bowl, combine ¾ cup soy sauce, ½ cup pineapple juice, 1 tablespoon sesame oil, ¼ cup brown sugar, ¼ teaspoon ground ginger, 1 tsp dried oregano, ½ teaspoon crushed red pepper flakes, 4 minced garlic cloves, and 1 tablespoon ketchup. Stir until the brown sugar is fully dissolved and the marinade is well blended.
- Marinate the Salmon:
Place the 4-6 salmon filets in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the salmon, ensuring that each filet is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, allowing the salmon to absorb the flavors. For a deeper flavor, marinate for up to 2 hours. - Prepare the Grill:
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent the salmon from sticking. - Grill the Salmon:
Remove the salmon from the marinade, letting any excess drip off. Reserve the marinade for later use. Place the salmon filets on the grill, skin-side down. Grill for 4-6 minutes per side, depending on the thickness of the filets, until the salmon is cooked through and has nice grill marks. - Grill the Pineapple Rings:
While the salmon is grilling, place the pineapple rings on the grill. Grill for 2-3 minutes per side, or until they are caramelized and have grill marks. - Thicken the Marinade (Optional):
While the salmon is grilling, you can thicken the reserved marinade to use as a sauce. In a small saucepan, bring the marinade to a simmer over medium heat. In a separate bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Gradually whisk the slurry into the simmering marinade, stirring constantly until the sauce thickens, about 2-3 minutes. - Serve:
Remove the salmon and pineapple rings from the grill. Serve the grilled salmon topped with the caramelized pineapple rings. Drizzle the thickened marinade sauce over the top for added flavor, if desired.
Enjoy your tropical Hawaiian grilled salmon!
FAQ – FREQUENTLY ASKED QUESTIONS:
Marinate the salmon for at least 30 minutes, but for best results, marinate for up to 2 hours. Avoid marinating for longer to prevent the fish from becoming too soft.
Yes, you can bake the salmon at 375°F for 15-20 minutes or until it’s cooked through and flakes easily with a fork.
Make sure to oil the grill grates well before placing the salmon on them. You can also brush the salmon with a bit of oil before grilling.
The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork. The flesh should be opaque.
GRILLED SALMON RECIPE ADD-INS AND VARIATIONS?
- Substitute Salmon with Mahi-Mahi or Tilapia: For a different texture and flavor, swap out salmon for mahi-mahi, tilapia, or another firm white fish.
- Fresh Pineapple vs Canned: Fresh pineapple can be used instead of canned rings because it will be juicer and add more flavor.
- Add a Tropical Salsa: Top the grilled salmon with a homemade tropical salsa made from mango, pineapple, red onion, and cilantro for an extra burst of flavor.
- Spicy Kick Variation: Increase the amount of crushed red pepper flakes or add a dash of Sriracha to the marinade for those who prefer a spicier dish.
- Gluten-Free Option: Replace the soy sauce with tamari or coconut aminos to make the marinade gluten-free.
- Grill Vegetables Alongside the Salmon: Enhance the meal by grilling vegetables like bell peppers, zucchini, or asparagus with the salmon for a complete dish.
WHAT IS COMMONLY SERVED WITH HAWAIIAN SALMON?
Grilled marinated Hawaiian salmon is delicious with a variety of side dishes that complement its tropical flavors. Serve it over steamed jasmine or coconut rice to soak up the sweet and savory marinade. Pair it with grilled vegetables like bell peppers, zucchini, and asparagus for a smoky touch. A crisp green salad with a citrus vinaigrette adds a light, fresh element. For a true island experience, top the salmon with pineapple or mango salsa for a burst of refreshing sweetness.
HOW DO YOU STORE AND REHEAT LEFTOVER GRILLED SALMON?
To store leftover grilled salmon, put it in an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, use the microwave on a low setting to warm it gently and avoid drying it out. You can also reheat it in the oven at 350°F for about 10 minutes. To keep it moist, cover it with foil or place a small cup of water in the oven to add some steam.
CAN LEFTOVER PINEAPPLE SALMON BE FROZEN FOR LATER CONSUMPTION?
To freeze leftover grilled salmon, wrap it tightly in plastic wrap or foil and put it in an airtight container. It will stay good for up to 3 months. When you’re ready to eat it, move it to the fridge to thaw overnight. If you need it faster, you can use the defrost setting on your microwave. Once the fish is thawed you can reheat it gently to keep it from drying out.
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Tropical Hawaiian Grilled Salmon for a Taste of Paradise
Equipment
- Gas or Charcoal Grill
Ingredients
- 4-6 Filets Salmon
- 1 Can Pineapple Rings
Marinate Ingredients:
- ¾ Cup Soy Sauce
- ½ Cup Pineapple Juice
- 1 Tbsp Sesame Oil
- ¼ Cup Brown Sugar
- ¼ Tsp Ground Ginger
- 1 Tsp Oregano (dried)
- ½ Tsp Crushed Red Pepper Flakes
- 4 Cloves Garlic minced
- 1 Tbsp Ketchup
Cornstarch Slurry Thickener:
- 1 Tbsp Corn Starch
- 3 Tbsp Water
Instructions
- Prepare the Marinade: In a medium mixing bowl, combine ¾ cup soy sauce, ½ cup pineapple juice, 1 tablespoon sesame oil, ¼ cup brown sugar, ¼ teaspoon ground ginger, ½ teaspoon crushed red pepper flakes, 4 minced garlic cloves, and 1 tablespoon ketchup. Stir until the brown sugar is fully dissolved and the marinade is well blended.
- Marinate the Salmon: Place the 4-6 salmon filets in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the salmon, ensuring that each filet is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, allowing the salmon to absorb the flavors. For a deeper flavor, marinate for up to 2 hours.
- Prepare the Grill: Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent the salmon from sticking.
- Grill the Salmon: Remove the salmon from the marinade, letting any excess drip off. Reserve the marinade for later use. Place the salmon filets on the grill, skin-side down. Grill for 4-6 minutes per side, depending on the thickness of the filets, until the salmon is cooked through and has nice grill marks.
- Grill the Pineapple Rings: While the salmon is grilling, place the pineapple rings on the grill. Grill for 2-3 minutes per side, or until they are caramelized and have grill marks.
- Thicken the Marinade (Optional): While the salmon is grilling, you can thicken the reserved marinade to use as a sauce. In a small saucepan, bring the marinade to a simmer over medium heat. In a separate bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Gradually whisk the slurry into the simmering marinade, stirring constantly until the sauce thickens, about 2-3 minutes.
- Serve: Remove the salmon and pineapple rings from the grill. Serve the grilled salmon topped with the caramelized pineapple rings. Drizzle the thickened marinade sauce over the top for added flavor, if desired. Enjoy your tropical Hawaiian grilled salmon!