Pineapple juice adds a tangy zing to salmon, accenting other spices used on the fish. The acids in pineapple juice help penetrate the salmon flesh, marinating the fish throughout. A pineapple glaze over baked salmon is a healthy meal choice, high in protein and good fats. Salmon is also high in omega-3 fatty acids, contributing to a healthy heart diet reducing your chances of heart attack or stroke. Cook salmon on the grill or in the oven.
Mix the marinade in a bowl using 1/2 cup of pineapple juice, 1 tsp. of Worcestershire sauce, two minced cloves of garlic and 1/2 tsp. of peeled minced ginger.
Lay the salmon in a dish deep enough to hold the fish and the marinade. Pour the marinade over the salmon.
Preheat the oven to 375 degrees F or turn the grill on to medium heat while the fish is marinading.
Coat the cooking surface with olive oil. For a grill, wipe the heated surface with a towel drizzled in olive oil to prevent oil dripping and causing dangerous flareups. If baking the salmon, wipe a sheet of aluminum foil with olive oil.
Wrap the salmon loosely in aluminum foil if putting in the oven. Keeping the foil loose allows moisture to surround the fish and keep it moist while cooking. For grilling, skip this step.
Cook the fish. It takes approximately three minutes on each side when cooking on the grill. It takes approximately 10 minutes on each side in the oven. Salmon becomes orange when cooked completely and flakes apart with little pressure.
- Mayo Clinic: Recipe, Baked Salmon with Southeast Asian Marinade
- "Craig Clairborne's Kitchen Primer"; Craig Clairborne; 1969
- Food Network; Grilled Salmon with a Pineapple, Mango and Strawberry Salsa; Emeril Lagasse; 2007
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