Huli Huli Salmon (Tropical Hawaiian Salmon)


  • 1.5 lb 4 salmon fillets
  • 4 slices of pineapple
  • ¾ cup pineapple juice
  • 1 1/2 tbsp ginger
  • 1 1/2 tbsp garlic
  • 1/2 cup tomato ketchup
  • 1/2 cup soy sauce
  • ¼ cup sherry
  • ¼ cup brown sugar
  • 1 tbsp sriracha
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • Add pineapple juice, ginger, garlic, tomato ketchup, soy sauce, sherry, brown sugar, Sriracha, rice vinegar, and sesame oil in a large bowl. Mix it all thoroughly.
  • Place two small bowls and pour ½ cup of marinade sauce into each bowl. Set them aside for brushing and serving for extra later.
  • Pour the rest over the salmon in a glass or ceramic container. Coat salmon, then marinate for a minimum of 30 Minutes.
  • Place the Grill Plate in the Instant Indoor Grill and press Level 5 and press Time and set the time to 20 minutes. Press Start.
  • Place 4 slices of salmon skin-side down on the grill plate carefully once the grill displays the Add Food sign. Close the Lid.
  • Cook for 3-4 Minutes; brush the marinated sauce and continue to cook.
  • After 3 Minutes, brush the marinated sauce and check your salmon for color, if it has become firm to the touch, and you can lift the fillets off the cooking grate without them sticking.
  • Turn the salmon over, brush them with marinated sauce, and close the lid and continue to cook to 130°F or about 2-4 Minutes for medium rare or longer to desired doneness. Transfer to a platter to rest.
  • Place the pineapple slices on the grill plate and close the lid.
  • Grill the pineapple each side for 3 Minutes.
  • Once the pineapple is cooked, serve each slice with one salmon fillet on a serving plate.
  • Garnish with thinly sliced green onion, toasted sesame seeds if desired.
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