Teriyaki Pineapple Jerk Salmon with Mango Salsa
A fabulous, tasty recipe for grilling or smoking salmon. @mostdeliciouslife.com
Ingredients
- 4 medium salmon steaks
Marinade
- 2 cups Yoshida sauce
- ½ can Fresca
- 1 small can pineapple, pureed
- 2 Tbsp Caribbean jerk seasoning
Mango Salsa
- 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
Instructions
- 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.
Mango Salsa
- Mix all ingredients together.
- Cover and let sit for an hour, allowing all the flavors to have a little party together.