Hawaiian Salmon Recipes

Steps:

• 1. Whisk together all of the sauce ingredients. Add 1/3 cup of sauce to a freezer bag or dish with salmon. Reserve the rest. Marinate salmon in the refrigerator for 60 minutes. Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate. Add pineapple closer to serving time if desired because it will turn pinkish but that's fine if you don't mind.
• 2. If your salmon still has a skin on it, leave it on during searing process. This keeps the salmon from getting dry and the skin is very easy to remove. After the salmon is done searing, lift an edge of the skin up with a sharp knife and then you can just peel it off.
• 3. When ready to cook, heat oven to 425°. Heat 1/2 tablespoon of extra virgin olive oil or peanut oil in a nonstick ovenproof skillet over medium-high heat. You may use a regular nonstick skillet and transfer fish to baking pan lined with foil after searing and that's what I did and it worked perfect. Add salmon and sear for 1-2 minutes per side. When well browned on each side, transfer the skillet to the oven. Roast until the salmon reaches an internal temperature of 135° and is slightly firm to the touch, about 4 to 7 min, depending on thickness. I usually bake mine about 10 minutes because I like it a little less pinkish/reddish.
• 4. Spoon sauce over fish then top with salsa.

Steps:

• Rinse the salmon in cool water and pat it dry.
• In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
• Coat both sides of fish with the mixture and refrigerate for up to an hour.
• While the fish marinates prepare the Pineapple Salsa.
• Heat the remaining oil in a medium skillet.
• Add the yellow pepper and onion and sauté until soft about 4 minutes.
• Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
• (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
• Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
• Enjoy!