Grilled Hawaiian Salmon


  • 1 and 1/2 lbs of wild salmon fillets cut into about 6  (4 oz) fillets.
  • 6 ounces of pineapple juice
  • 1/2 cup onion, minced
  • 1 tsp grated lime zest
  • 2 tbs fresh lime juice
  • 1 tbs fresh grated ginger
  • 1 tbs soy sauce
  • 2 cloves garlic, minced
  • 1 tsp hot pepper oil
  • 1 tsp canola oil
  • Aluminum foil

This is delicious grilled salmon full of Hawaiian island flavors.

  • Put all ingredients, except fish, in a large resealable plastic bag.
  • Rinse the fish and pat dry with paper towels.
  • Add the fish to the marinade a seal the bag. Make sure the fish is coated well.
  • Refrigerate for 1 hour, turning occasionally.
  • Pre heat a stove top or charcoal grill.
  • Remove fish from marinade. Discard the marinade.
  • Place the fish skin side down on a large sheet of aluminum foil or place the fish directly on the grill over hot coals.
  • Cook for about 15 minutes, depending on the thickness of fish, until the fish flakes. Turn once during cooking.
  • Remove carefully from grill (It is ok if skin comes off as it will be discarded anyway).

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