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Pacific Rim Salmon Recipe

Pacific Rim Salmon Recipe

I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. —Amy Sauser, Omaha, Nebraska
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:8 servings


  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons prepared horseradish
  • 2 tablespoons minced fresh parsley
  • 5 teaspoons sesame oil, divided
  • 2 teaspoons honey
  • 1/2 teaspoon coarsely ground pepper
  • 8 salmon fillets (6 ounces each)
  • 5 green onions, coarsely chopped


  • 1. In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade. Yield: 8 servings.

Nutritional Facts

1 fillet equals 333 calories, 20 g fat (4 g saturated fat), 100 mg cholesterol, 337 mg sodium, 2 g carbohydrate, trace fiber, 34 g protein.

Reviews for Pacific Rim Salmon

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Reviewed Aug. 26, 2014

"I usually don't cook fish at home but this recipe intrigued me. This was the absolute best salmon we have ever tasted!"

Reviewed Jul. 22, 2014

"Very good--used orange juice instead of pineapple; along with Pasta with Cream Sauce and Green Salad with Herb Vinaigrette (both TOH recipes) this makes a great dinner for family or quests."

Reviewed May. 22, 2014

"Delicious! Good for company, too."

Reviewed Oct. 10, 2012

"For all the yummy ingredients this recipe calls for, I was disappointed in the results. It was just okay.

~ Theresa"

Reviewed Apr. 28, 2011

"Simple to make. I used orange-pineapple juice and grilled it. My sister and BIL both commented on how good this was. Would definitely make this again."

Reviewed Mar. 29, 2011

"Delish! I used orange juice instead of pineapple. Super easy and fast. Will be making it again very soon!!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.