Hawaiian · beginner
Hawaiian Pineapple Huli Huli Salmon Skillet
Tender pan-seared salmon fillets glazed with a caramelized sticky Hawaiian huli huli sauce made from sweet pineapple juice, ginger, and garlic.
- PREP TIME
- 10 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk together pineapple juice, soy sauce, brown sugar, grated ginger, and minced garlic in a bowl until the sugar dissolves completely.
- 02
Heat sesame oil in a large non-stick skillet over medium-high heat.
- 03
Season salmon fillets lightly with salt and place them skin-side down in the skillet, searing for 4 minutes until crispy.
- 04
Flip the salmon fillets over and cook for another 2 to 3 minutes until almost done, then transfer fillets temporarily to a warm plate.
- 05
Pour the prepared pineapple soy glaze into the skillet and add the pineapple chunks, bringing the liquid to a simmer over medium heat.
- 06
Simmer glaze for 3 to 4 minutes until it reduces into a glossy, slightly thick syrup.
- 07
Return the seared salmon fillets to the skillet, spooning the bubbly glaze continuously over the top for 1 to 2 minutes until heated through.
- 08
Scatter sliced green onions over the salmon skillet and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Skillet Reduction Glazing (Huli Huli Style)
Continually spooning a sweet reduction over seared fish coats it in a shiny glaze while retaining interior moisture.
Notes from the kitchen
- Press down gently on the salmon fillets with a spatula when first placing skin-side down to ensure crisp skin.
- Keep skillet heat at medium while reducing the sauce so the pineapple juice caramelizes without scorching the soy sauce.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.