Slow-Cooked Pineapple Teriyaki Salmon

Eric Maurer
Slow-Cooked Pineapple Teriyaki Salmon

 

Ingredients Salmon:

  • 1 whole side of Salmon

  • 1 Pineapple sliced into 3 planks

  • Chopped Scallions for garnish

  • Sesame Seeds for garnish

Seasoning:

  • 1 tbsp of Brown Sugar

  • 2 tsp of Kosher Salt

  • 1.5 tsp of Black Pepper

  • 1.5 tsp of Garlic Powder

  • 1 tsp of Cayenne Powder

Teriyaki Sauce:

  • 1/2 cup of Soy Sauce

  • 3 tbsp of Water + 1 tbsp of Cornstarch

  • 1.5 tbsp of Rice Wine Vinegar

  • 1.5 tbsp of Pineapple Juice

  • 1 tbsp of Honey

  • 2 tsp of Ginger Paste

  • 2 tsp of Garlic Paste

Instructions

  1. Begin by slicing your pineapple from top down into three equal slices (remove the rounded edges to prevent rocking). Next, mix together the seasoning, lather your salmon with oil and season thoroughly.

  2. Preheat your grill/smoked for indirect two zone cooking at 350F.

  3. Sear off both sides of the pineapple for a nice char, then pull them over to the cool side of the grill to make a “plank”. Add your salmon to the pineapples and cook until 135F internal or for about 1 hour.

  4. About halfway through your cooking of the salmon, preheat a skillet on the direct side of the grill for your sauce. Add all the ingredients for the teriyaki sauce and mix. Let simmer until the sauce has reduced by half or is at your desired thickness.

  5. About 5 minutes before pulling your salmon off, glaze the salmon with the sauce. Let caramelize and then pull off the grill.

  6. Garnish with sesame seeds, scallions and enjoy!

Recipe borrowed from Derek Wolf at Over the Fire Cooking