grilled hawaiian salmon recipe

grilled hawaiian salmon

prep time: 15 minutes
cook time: 12 minutes
ready in: 27 minutes

makes: 6 servings, 4 oz. each


  • 6 oz, pineapple juice
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon grated lime zest
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon grated, peeled gingerroot
  • 1 Tablespoon low sodium soy sauce
  • 2 medium cloves garlic, minced
  • 1 teaspoon hot pepper oil (or chili oil)
  • 1 teaspoon vegetable oil
  • 6 salmon fillets (4-ounces each)
  • Aluminum foil

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Put all ingredients, except fish, in a large resealable plastic bag. Rinse the fish and pat dry with paper towels.
  2. Add fish to the marinade and seal the bag. Turn over several times to coat the fish completely. Refrigerate for 15 minutes to 1 hour, turning occasionally.
  3. Preheat the grill to medium high heat. Remove the fish from the marinade; discard the marinade.
  4. Place the fish, skin side down, on a large sheet of aluminum foil. Place the fish on the grill rack and grill for 10–12 minutes or until the fish flakes easily with a fork and internal temperature reaches 145°F.
  5. The skin will stick to the foil making it easy to remove the fish from the foil without the skin.

Suggestion: Serve with rice and a side salad

Per Serving: 130 calories, 4g fat, 1g saturated fat, 70mg cholesterol, 140mg sodium, 0g carbohydrate, 0g fiber, 23g protein