My good friend Kylan Dales is always smoking or grilling something unique in his backyard. He built his own Ugly Drum Smoker last year and has upped his game with smoking and grilling meat. He recently made this pineapple teriyaki salmon and it turned out amazing. Below is his method to making this delicious salmon dish.

Smoked Pineapple Teriyaki Salmon

Something to know about Kylan is his pursuit of culinary perfection. Follow this recipe closely and you will have guaranteed great results. Kylan doesn’t share mediocre recipes and works at perfecting his recipe before telling his friends and family. Kylan’s values align with AngryBBQ, as we only want to publish recipes that are worth sharing.

Equipment

Ingredients

  • 1 Large Salmon Filet
  • 1 Ripe Pineapple
  • 1 Bunch of Green Onions

Salmon Seasoning:

  • 1 tbsp Brown Sugar
  • 2 tsp Kosher Salt
  • 1.5 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Cayenne

Teriyaki Sauce:

  • 1/2 cup Soy Sauce
  • 1/4 cup Water
  • 1/4 cup Rice Wine Vinegar
  • 1/2 cup Sugar
  • 1.5 tsp Ground Ginger
  • Dash of Red Pepper Flakes
  • 1 tsp Minced Garlic
  • 2 tbsp Corn Starch
  • Spritz of Lemon Juice
  • 1 tbsp sesame seeds

Prep and Cook Time

  • Prep Time: 20 mins.
  • Cook Time: 1hr 30 mins.
  • Total Time: 1hr 50 mins.

Instructions

  1. Preheat smoker to 225F using 50/50 ratio of alder and apple smoking wood if possible.
  2. Mix the salmon seasoning ingredients in a mixing bowl and set aside.
  3. Mix the teriyaki sauce ingredients except the sesame seeds in the sauce pot and simmer at medium heat until it thickens.
  4. Finely chop the green onions and set aside.
  5. Cut the pineapple vertically into 4 -6 pieces about 1″ thick. The salmon will be smoked on top of the pineapple.
Pineapple Sliced Vertically
Pineapple Sliced Vertically. Salmon will be smoked sitting on top of pineapple slices.

3. Once the smoker is at temp, placed the vertically cut pineapple on the smoker cooking grates and allow to char for about 30 minutes.

4. While the pineapple is charring, cut the salmon to 3-4oz size fillets. Apply the seasoning to the salmon.

Salmon Cut to 4oz Fillets

5. Once the pineapple is charred, place the seasoned salmon on top of the pineapple slices.

6. After 30 mins, start checking the salmon temp with an instant read thermometer. Once the thickest part of the salmon reaches 120F, glaze the salmon with the teriyaki sauce. Sprinkle with the chopped green onions and sesame seeds.

7. Continue cooking the salmon until it reaches 140F-145F. Remove from the smoker and cover in foil.

8. While the salmon is resting, chop the charred pineapple into serving size cubes.

That is it. Serve the teriyaki salmon with rice and the cubed pineapple and enjoy.

Smoked Pineapple Teriyaki Salmon
Print Recipe
5 from 2 votes

Pineapple Teriyaki Salmon on the Smoker

Salmon is probably the best fish on the smoker. Pairing it with teriyaki sauce and pineapple is a match made in heaven. My pitmaster buddy Kylan Dales shows us how to do it.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American, BBQ, Japanese
Keyword: bbq salmon, pineapple salmon, salmon recipes, smoked salmon, teriyaki salmon
Servings: 4 people
Calories: 338kcal
Author: Michael Haas
Cost: $30

Equipment

  • Smoker (Pellet, Drum or even a Charcoal Grill)
  • 50/50 Alder and Apple Smoking Wood
  • Mixing bowl
  • Sauce Pot
  • Knife
  • Cutting Board
  • Measuring Cup
  • Measuring Spoons
  • Instant Read Thermometer
  • BBQ tongs

Ingredients

Ingredients

  • 1 Large Salmon Filet
  • 1 Ripe Pineapple
  • 1 Bunch of Green Onions

Salmon Seasoning:

  • 1 tbsp Brown Sugar
  • 2 tsp Kosher Salt
  • 1.5 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Cayenne

Teriyaki Sauce:

  • 1/2 cup Soy Sauce
  • 1/4 cup Water
  • 1/4 cup Rice Wine Vinegar
  • 1/2 cup Sugar
  • 1.5 tsp Ground Ginger
  • Dash of Red Pepper Flakes
  • 1 tsp Minced Garlic
  • 2 tbsp Corn Starch
  • Spritz of Lemon Juice
  • 1 tbsp sesame seeds

Instructions

  • Preheat smoker to 225F using 50/50 ratio of alder and apple smoking wood if possible.
  • Mix the salmon seasoning ingredients in a mixing bowl and set aside.
  • Mix the teriyaki sauce ingredients except the sesame seeds in the sauce pot and simmer at medium heat until it thickens.
  • Finely chop the green onions and set aside.
  • Cut the pineapple vertically into 4 -6 pieces about 1″ thick. The salmon will be smoked on top of the pineapple.
    Pineapple Sliced Vertically
  • Once the smoker is at temp, placed the vertically cut pineapple on the smoker cooking grates and allow to char for about 30 minutes.
  • While the pineapple is charring, cut the salmon to 3-4oz size fillets. Apply the seasoning to the salmon.
    Salmon Cut to 4oz Fillets
  • Once the pineapple is charred, place the seasoned salmon on top of the pineapple slices.
  • After 30 mins, start checking the salmon temp with an instant read thermometer. Once the thickest part of the salmon reaches 120F, glaze the salmon with the teriyaki sauce. Sprinkle with the chopped green onions and sesame seeds.
  • Continue cooking the salmon until it reaches 140F-145F. Remove from the smoker and cover in foil.
  • While the salmon is resting, chop the charred pineapple into serving size cubes.

Nutrition

Serving: 4ounce | Calories: 338kcal | Carbohydrates: 66g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 2808mg | Potassium: 576mg | Fiber: 4g | Sugar: 51g | Vitamin A: 287IU | Vitamin C: 109mg | Calcium: 73mg | Iron: 2mg
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