Grilled Salmon Teriyaki

  • 4 servings
  •  35 mins
  •  25 mins
  •  10 mins


  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 3 tablespoons Mazola® Corn Oil
  • 1 tablespoon ground ginger
  • 1 tablespoon garlic minced
  • 1-1/2 pound s fresh salmon fillets (4 pieces)


Combine soy sauce, pineapple juice, oil, ginger and garlic in shallow dish. Reserve 1/2 cup for later use. Add salmon, turning to coat; cover and let stand 15 minutes.

Remove salmon from marinade and discard any remaining marinade. Grill over medium heat, turning once, about 5 minutes on each side, until salmon flakes easily with a fork.

While salmon is cooking, transfer reserved 1/2 cup marinade to small saucepan. Bring to a boil over medium-high heat; boil until reduced.

Serve salmon fillets, drizzling each with reduced marinade.