Smoky Hawaiian Grilled Salmon
Summertime is almost here and there is no better way to celebrate the season than with this Hawaiian Grilled Salmon Recipe. At first bite, you will get whisked away to a culinary summer adventure.
Sizzlefish’s Wild Caught Salmon is from the fresh Alaska waters. It has a beautiful red color and a rich, fresh flavor. We leave the skin on the bottom of each salmon fillet because some of the highest omega-3 levels are found in the flesh next to the skin. This makes our salmon fillets a perfect part of a healthy diet.
In this recipe for Hawaiian Grilled Salmon, the supple flesh of the smoky grilled salmon fillets pairs perfectly with the sweet, slightly acidic grilled pineapple and aromatic coconut rice finished with the velvety sweet sauce.
- 1 cup Jasmine Rice
- 1 can (14 ounces) Unsweetened Coconut Milk
- ½ to 1 cup Water
- ¼ tsp Sea Salt
4 Sizzlefish Salmon Fillets
- ½ cup Coconut Aminos
- ¼ cup Water
- 1 TBSP Sesame Oil
- ½ tsp Freshly Grated Ginger
- 4 Garlic Cloves, minced
- 1 TBSP Chili Sauce
- 1 Pineapple, sliced into ¼ inch rings
- 2 TBSP Cornstarch
- 2-3 Scallions, greens removed and sliced
Finely chop 2 pineapple rings. Place the chopped pineapple in a shallow dish along with the coconut aminos, water, sesame oil, freshly grated ginger, garlic, and chili sauce.
Next, place the salmon fillets in the marinade and let them sit for at least 10 minutes or up to an hour.
While the salmon is marinating, rinse the rice in cold water and drain well.
In a medium pot, combine the jasmine rice, coconut milk, ¾ water, and salt. Bring the mixture to a boil, uncovered. Once the mixture comes to a boil, cover with a lid, reduce the heat to low and simmer for 20-25 minutes. Check about halfway through to make sure there is enough liquid and stir to prevent sticking to the bottom of the pan. Add more water as needed.
When cooked through, remove the rice from the heat and let stand (covered) for 5-10 minutes, fluff with a fork before serving.
While the rice is cooking, oil the grates of the grill and heat to medium-high. When the grill is heated, place the salmon filets and pineapple rings on the grill, reserving the marinade to make the sauce.
Grill the fillets and pineapple for 5-7 minutes on each side depending on thickness. They should move easily from the grill when the first side is cooked. The internal temperature of the salmon should reach 145 degrees. Allow the salmon to rest while you make the sauce.
While the salmon and pineapple are resting, strain the marinade through a fine-mesh sieve into a small saucepan. Whisk the cornstarch into the marinade mixture. Heat on medium heat until the sauce thickens.
Serve the grilled pineapple and salmon over the coconut rice with a drizzle of the sauce on top. Garnish with the greens of the scallion.