Recipe: Grilled Teriyaki Salmon with Avocado and Pineapple

It’s grilling season, so it’s time to get creative with the seasonal flavors and figure out how to add them to your summer friend, the barbecue.

For dinner, this is a great recipe with all kinds of healthy ingredients, from salmon to avocado, pineapple to brown rice.


  • 1 ½ to 2 cups brown rice (or wild rice, if you prefer)
  • water
  • 2 salmon filets (or however many you plan to serve)
  • 1-2 cups cubed pineapple (many grocery stores offer small packages of this, or you can chop up your own whole one!)
  • Teriyaki sauce
  • 1 avocado
  • 1 green onion stalk (or you can use cilantro, or both!), chopped


  1. This is a marinade, so you’ll want to do this at least an hour or two in advance. If you’re really dedicated, do it the night before!
  2. Add teriyaki sauce to a bowl or a plastic bag (gallon freezer bags work best). Use as much as you think is necessary, enough to coat the filets, but maybe a little more than you might think, because a lot of it is going to end up in the grill pan as it cooks.
  3. Add the pineapple and green onions to the teriyaki. You can add some avocado as well, but just a slice or two per filet should be plenty. Avocado’s flavor is not as powerful as the other flavors, so you can hold off if you like.
  4. Mix it all up!
  5. Add the fish to the marinade and cover the bowl or seal the bag and refrigerate for 1 or more hours. The longer it marinates, the more that yummy flavor will soak in and STAY in while the fish cooks!
  6. When you’re ready to start cooking:
  7. Get the rice started first. While some people will tell you to wash brown rice before using it, you’re eliminating a lot of the vitamins and minerals that way, which makes it little better than white rice in terms of nutrition. Also, we recommend the traditional rice instead of the instant. It’s usually a little more flavorful, as far as rice flavor goes.
  8. Prepare according to the package, usually 2 parts water to 1 part rice, and some packages may suggest you add oil or salt, but really it’s up to you and your preferences.
  9. While the water is boiling for the rice, you may want to get your grill going. Depending on whether you use charcoal or gas, you’ll want to have the grill warmed up by the time you’re ready to add the fish.
  10. While rice is simmering, which typically takes 30-50 minutes (depending on altitude), you can cook up your side dishes or chop up some vegetables to add to the grill.
  11. About twenty to thirty minutes BEFORE the rice is done, that’s when you want to hit the grill. Grab your tongs and a plate, and head out to the barbecue, which should be warmed up by now!
  12. Put the fish on the grill, and carefully pour a little of the marinade over it. Typically, your fish should take about 7 or 8 minutes on each side to grill, but it will depend on the thickness of the filet, and whether your grill is fully heated when you start. In any case, the fish should be tender, and flake easily with a fork. The sugars in the teriyaki sauce will make it more prone to burning, so make sure to keep an eye on it!
  13. Down to the last minute or two, you can add the pineapple and avocado directly to the fish on the grill. This will warm them up and reacquaint all the flavors before serving.
  14. When your fish is done, and your rice is ready, it’s time to serve! You can either make a bed of rice and put the fish on top, or serve them side by side. And, you can add some more pineapple, avocado, and green onions on top for garnish.

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