Grilling, Smoking and Barbecuing Recipes

Grilled Salmon and Pineapple

Asian Seafood Sauce delicately flavors the salmon and pineapple for a satisfying combination. Serve with white rice or wild rice.

Grilled Salmon and Pineapple

Prep: 5 min | Marinate: 20 min | Cook: 14 min | Yield: 4 servings


  • 1/2 cup McCormick® Asian Seafood Sauce, divided
  • 1 pound salmon steaks or fillets*
  • 1 (8 ounce) can pineapple slices, drained

* You can substitute swordfish or mahi mahi for the salmon.


  1. Pour 1/4 cup of the Asian Seafood Sauce over fish and pineapple in shallow dish; turn to coat well.
  2. Refrigerate 20 minutes or longer for extra flavor.
  3. Remove fish and pineapple from sauce. Discard any remaining sauce.
  4. Grill fish over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
  5. Brush with remaining 1/4 cup sauce halfway through cooking.
  6. Grill pineapple 2 minutes or until heated through. Serve with fish.

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