Serves 4


  • 4 – 6 oz salmon fillets (skin on)


  • 1 tablespoon maple syrup
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon pineapple juice
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, mashed
  • Pineapple Habanero Salsa (get yours at the market!!)


  • Place salmon fillets in a resealable plastic bag.
  • Combine marinade ingredients in a non-reactive bowl or measuring cup.
  • Pour marinade over filets and refrigerate from 1 to 24 hours.
  • In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals.
  • Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Do not overcook.
  • Serve with pineapple habanero salsa spooned on the side.


Click below for a pdf of:
Maple Glazed Salmon with Pineapple Habanero Salsa