Does the very name make your mouth water??
This fabulous recipe comes from my little brother Jon.
Jon is the baby of 10 children. I was #6 so I was just the age to think of him as my own real life doll. I really wanted him to be a girl so I called him Rebecca when I was alone with him.
Jon is a CREATOR. In recent years he has started creating fabulous dishes, and here is one.
So let’s get started!
Mix the marinade and let that salmon sit in it for an hour or more.
Jon likes to smoke his, but it also works great on the grill.
Placing the salmon on foil will save you from losing it down the grill. Just poke holes in the foil.
Start with the skin side down and when you flip it the first time, remove the skin and marinade.
If you are using a grill, flip the salmon regularly basting each time.
If you are using a smoker, turn up the heat at the end and cook until the salmon has a nice, charred glaze.
Enjoy every bite!
Teriyaki Pineapple Jerk Salmon with Mango Salsa
- 4 medium salmon steaks
- 2 cups Yoshida sauce
- ½ can Fresca
- 1 small can pineapple, pureed
- 2 Tbsp Caribbean jerk seasoning
- 2 small-medium ripe mangos **Or one large mango
- 1 sweet onion, chopped
- 4 Roma tomatoes, diced
- 1 bunch cilantro, chopped
- 1 lime, juiced **or ¼ cup bottled lime juice
- garlic salt to taste
- 1 Serrano or Habanero pepper, diced **Optional
- Mix the marinade and pour over salmon pieces. Seal in a large Ziplock bag or a covered dish. Marinate for at least 30 minutes.
- If using a smoker, smoke at 225° for 45-60 minutes. Then turn up the heat to create a charred glaze.
- If not using a smoker, just grill until salmon develops a nice glaze.Pro-tip 1: place each salmon steak on a piece of foil. Poke holes in the foil to allow the smoke to come through.Pro-tip 2: Cook skin side down for 5 minutes, flip, then peel the skin off. Then brush with marinade.
- Flip every few minutes, brushing with marinade each time to get a yummy, candied glaze.
- Serve with rice and mango salsa.
- Mix all ingredients together.
- Cover and let sit for an hour, allowing all the flavors to have a little party together.