Place salmon in large resealable plastic bag. Combine 1/2 cup teriyaki sauce, 1/4 cup teriyaki sauce, 1/4 cup green onions, lime juice, garlic, gingerroot, and crushed red pepper in small bowl. Pour marinade mixture over salmon; seal bag. Turn bag to evenly coat salmon with marinade. Refrigerate 30 to 60 minutes.
Sweet pineapple and tangy teriyaki combine to make this Pineapple Smoked Salmon over-the-top delicious. You'll never want to eat salmon any other way, we promise.
Servings and Ingredients
|4 (4-oz. each) portions Fish Market fresh skinless Alaska keta salmon|
|¾ c. Culinary Tours sesame teriyaki sauce, divided|
|¼ c. green onions, sliced; plus additional for garnish|
|1 tbsp. fresh lime juice|
|2 tsp. bottled minced garlic|
|1 tsp. gingerroot, finely grated|
|½ tsp. Hy-Vee crushed red pepper|
|2 ½ c. hickory wood chips|
|1 large pineapple|
|Butterhead lettuce leaves, for garnish|
|Sesame seeds, for garnish|
Things To Grab
- Large resealable plastic bag
- Small bowl
- Paper towels
- 100 percent cotton kitchen string
- Aluminum foil
- Charcoal or gas grill
- Meat thermometer
Soak wood chips in hot water 15 to 30 minutes.
Rinse pineapple; cut ends from top and bottom of pineapple. Place pineapple upright on cutting board and cut 4 (5x3x1/2-inch planks from the four sides of pineapple. Cut off skin from remaining pineapple; cut an additional 4 (5x3x1/2-inch) planks from pineapple to create 8 total pineapple planks.
Remove salmon from bag; discard marinade. Pat salmon dry with paper towels. Place each salmon portion on a skinless pineapple plank. Cover salmon with remaining pineapple planks, skin sides up. Tie together each bundle with 100 percent cotton kitchen string. Refrigerate salmon bundles until ready to smoke.
Drain wood chips. Place soaked wood chips on one-half of a 16x12-inch double sheet of heavy foil. Fold other half of foil up and over to cover wood chips; seal edges of foil with a double fold. Poke holes on top of packet to allow smoke to escape; set packet aside.
Preheat charcoal or gas grill with two grilling zones: direct grilling over medium heat (350 degrees) and indirect grilling over low heat (275 degrees). Place foil packet on grill rack over direct heat; cover grill.
When chips begin to smoke, place salmon bundles over indirect heat, pineapple skin sides up. Cover and smoke for 25 to 30 minutes or until salmon reaches 145 degrees.
To serve, remove string from bundles; discard top of pineapple planks with skin. Place salmon and bottom pineapple planks on lettuce leaves, if desired. Drizzle salmon with remaining 1/4 cup teriyaki sauce. Sprinkle with sesame seeds and additional sliced green onions, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 410mg
- Total Carbohydrates: 13g
- Protein: 23g
Hy-Vee Seasons August 2022