One of my favorite summer dinners is Hawaiian Grilled Salmon. It’s super easy to throw together in a seriously flavorful marinade. You’ll be going back to this recipe again and again!
This recipe is part of my Dump it ’til it’s hot series of dump recipes. It’s all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!
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Other great salmon recipes include:
Hawaiian Grilled Salmon
I am a lover of all-things-seafood. But my favorite fish, continues to be salmon. It’s super flavorful and very pretty to look at. It’s also really easy to make for dinner, and generally always comes out tasting delicious!
One of my favorite ways to prepare salmon is grilling it. And with the popularity of my Hawaiian Pork Chops and Hawaiian Chicken, it seemed only right to make a Hawaiian Grilled Salmon Recipe. And this recipe translated perfectly into my dump-and-go series!
Tips for making this grilled salmon recipe
- Be careful not to overcook the salmon as it will dry out.
- Make sure you’re using low sodium soy sauce. It’s much too salty with normal soy sauce.
- Don’t throw out the pineapple juice from the can of pineapple rings- some of this goes into the marinade.
- Whisk together all the marinade ingredients well so that the sugar dissolves.
- Be sure to grill the pineapple, it gets even more delicious!
How long do you marinate salmon?
You only need to marinate fish for 30 minutes to an hour max, to avoid the marinade adversely affecting the texture of the fish.
How long do you grill salmon?
Around 10-15 minutes total, but this will vary based on the size and thickness of the filet.
What temperature should grilled salmon be?
The safe temperature for consuming cooked fish is 145 degrees. Use a meat thermometer and try not to go over the temperature as the fish will dry out.
Do you cook salmon with the skin up or down?
I grill my salmon skin side down.
Do you flip salmon on the grill?
You can but you don’t have to. I always spray the grill with cooking spray before preheating. But if you’re worried about the flesh sticking, you don’t have to flip it.
Do you eat the skin on salmon?
That’s totally a matter of personal preference. The skin is full of nutrients, so if you’re into it, you can totally eat it. If not, that’s ok too.
What goes with this salmon recipe?
Ingredients for Hawaiian Salmon:
- Salmon filets
- Low sodium soy sauce
- Sesame oil
- Brown sugar
- Ground ginger
- Crushed red pepper flakes
- Tomato ketchup
- Can pineapple rings
- 2 Tablespoons cornstarch
How to grill salmon
- Mix marinade ingredients.
- Submerge salmon filets in marinade.
- Grill the salmon and pineapple rings.
- Thicken marinade with cornstarch and bring to a boil.
- Rest salmon for a couple minutes.
- Serve and enjoy!
- Gallon freezer zipper bags
- Measuring spoons
- Measuring cups
- Chef’s knife
- Cutting board
- Sheet pan
- Mixing bowl
- Grill tongs
- Meat thermometer
One of my favorite summer dinners is Hawaiian Grilled Salmon. It's super easy to throw together in a seriously flavorful marinade. You'll be going back to this recipe again and again!
- 3/4 cup low sodium soy sauce
- 1/4 cup water
- 1 Tablespoon sesame oil
- 1/3 cup brown sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes, you can add more if you want it spicy
- 2 large cloves garlic, minced or pressed
- 1 Tablespoons tomato ketchup
- 1 can pineapple rings, reserve 1/2 cup pineapple juice for marinade
- 4-6 filets salmon
- 2 Tablespoons corn starch
- 2-3 scallions, sliced on the diagonal
Whisk the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic ketchup and pineapple juice until well combined.
Pour the marinade over salmon filets and let them sit for at least 10 minutes to an hour.
Spray the grill with non-stick cooking spray and heat it to medium-high.
Place the salmon filets and pineapple rings on the grill and reserve the marinade to make the sauce.
Grill them for 5-7 minutes on each side depending on thickness until the fish reaches an internal temperature of 145 degrees at the thickest part. You can rotate them a bit midway through each side if you want a nice crosshatch grill mark (this is optional). You don't need to turn the salmon if you don't want to- if you don't turn it cook for 10-15 minutes or until it reaches an internal temperature of 145 degrees.
Remove them from the grill and rest them for 5 minutes.
While the salmon cooks, strain the marinade into a sauce pan. Heat over medium heat until it starts boiling. Whisk the cornstarch with a small amount of water to form a slurry.
Boil for 2 minutes then add the slurry and reduce it to low heat for a couple minutes to thicken the sauce.
Drizzle the fish and pineapple with sauce, sprinkle with chopped scallions and serve immediately.
Now that you know how to make this Hawaiian Grilled Salmon recipe, be sure to share it and tag @thelifejolie on Instagram and Facebook. And be sure to pin it to save for later or bookmark it!
Check out other Dump It ‘Til It’s Hot posts:
- Dump recipes main page
- My introduction post
- Best tools for prepping dump recipes
- Tips for making dump dinners
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