Ingredients List



  1. Pre-heat the oven to 180C / 350F.
  2. Drain the pineapple, reserving 100 ml / 3.5 fl oz of the juice.
  3. Blitz the pineapple briefly in a food processor, so that the pineapple is still in small pieces, not completely reduced to a puree.
  4. Add the reserved pineapple juice, teriyaki sauce, crushed garlic, and grated fresh ginger.
  5. Place the pieces of salmon fillet in a baking dish and pour over the pineapple mixture.  Leave to marinade in the fridge for 30 minutes.
  6. Bake in the oven for 10 - 12 minutes until just cooked through. (Timing will depend on the thickness of your salmon pieces).
  7. Serve with accompaniments of your choice (see notes), and topped with the sesame seeds and spring onions.


Delicious served with noodles or rice, and a green vegetable such as: peas, green beans, broccoli or edamame beans.

To freeze, prepare the salmon to step 4, then freeze the salmon fillets and marinade in a freezer bag, (or separate each fillet into smaller freezer bags with a portion of the marinade for individual portions).

To defrost, leave the fish overnight in the fridge then complete the recipe as above.