Teriyaki Pineapple Salmon – 4-Ingredient Weeknight Recipe

In a small bowl, whisk together the teriyaki sauce, 2 tablespoons of the pineapple juice from the can, and the lemon juice. Place the salmon in a shallow dish and pour 2 tablespoons of the marinade over the fillets. Reserve the remaining mixture for glazing. Chill the salmon in the refrigerator for at least 30 minutes (or up to several hours) to let the flavors meld.

Preheat the broiler. Line a baking pan with foil and spray lightly with cooking spray. Arrange the salmon on the prepared pan and discard any excess marinade from the bowl. Brush or spoon 1 tablespoon of fresh teriyaki marinade on top of each fillet.

Broil the salmon for about 4–5 minutes, then carefully turn each fillet. Top each piece with a pineapple slice, pour the remaining marinade over the salmon, and broil for another 4–5 minutes or until the fish flakes easily with a fork and is cooked through. Serve immediately.