When my kids were younger, I started taking a yoga class so I could get out of the house and get some sort of exercise. It was my guaranteed “me” time and I looked forward to it every week. The class was in the evenings so that my husband could stay home with the kids while I was in class. In order to make things as easy as possible for him, I would plan for an easy dinner that he could quickly put together and (more importantly) that the girls would eat without a fuss. To keep things easy for me, I pretty much planned the same meal every week – teriyaki salmon. I could marinate the salmon the night before and my husband could throw the salmon on the grill the next day. With a side of veggies and some warm King’s Hawaiian dinner rolls, it was a win-win dinner for everyone. I liked that it was healthy. My husband liked that it was easy. My kids LOVED the sweet, soft dinner rolls which they never got at any other time. (I promise this is not a sponsored post for King’s Hawaiian). It was perfect … for a time. After several months of this weekly meal, the girls decided they had had enough. They pleaded “Please, no more teriyaki salmon.” Despite my love for that dish, I had to stop making it for awhile. Now that it has been a few years, I have decided it’s time to put teriyaki salmon back on the menu. However, in order to get my kids to like it again I knew I would need to change up the recipe slightly.
I decided to make salmon sliders using the King’s Hawaiian dinner rolls my kids loved so much. I added some sriracha mayo for a little heat and some “grilled” pineapples for a little sweetness. To keep this meal easy, I suggest buying a fresh pineapple that is already peeled and cored. It will save you lots of time on a busy night. The marinade for the salmon is so simple to make you could do it in your sleep. It’s just equal parts soy sauce, honey, and mirin (Japanese sweet rice wine). The only thinking required is remembering to let the salmon marinate overnight.
When I served this for dinner, there wasn’t one complaint that teriyaki salmon had returned. So happy to have an old favorite back.
- 1 to 1¼ pounds salmon fillet (with or without skin)
- ¼ cup soy sauce
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup honey
- 1 pineapple, peeled and cored
- 2 tablespoons mayo
- 1-2 teaspoons sriracha hot sauce (or more to taste)
- 6-8 King's Hawaiian dinner rolls (I use the Original Hawaiian Sweet flavor)
- Chopped fresh cilantro for garnish, optional
- Cut the salmon into pieces that are approximately the same size as your slider buns. Cut any thick pieces in half horizontally so that all the salmon pieces are about the same thickness. Set aside.
- In a small bowl or glass measuring cup, whisk together soy sauce, mirin, and honey. Pour marinade into a pyrex baking dish large enough to hold the salmon pieces. Add salmon pieces (skin side up), cover, and marinate salmon overnight in the refrigerator.
- Preheat oven to 350 degrees. Cover a rimmed baking sheet with foil and lightly spray with cooking spray. Remove salmon pieces from the marinade and place salmon (skin side down) on prepared baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through.
- While salmon is roasting, "grill" the pineapple. Cut the pineapple into rings about ¼-inch thick. Heat a non-stick skillet lightly coated with cooking spray over medium high heat. When the skillet is hot, add pineapple rings in a single layer and cook them until the underside is nicely browned, about 2-4 minutes. Flip the rings over and cook until the second side is nicely browned.
- While pineapple is cooking, make the sriracha mayo. In a small bowl, stir together mayo and sriracha sauce until evenly mixed.
- To serve, split the rolls in half horizontally and lightly toast them. Spread the bottom half of each roll with some sriracha mayo. Then top with a piece of salmon (skin removed) and a slice of pineapple, cutting the pineapple as necessary to fit. Sprinkle with cilantro, if desired. Then cover with top half of roll. Serve sliders with any extra pineapple slices.
The salmon skin is easy to remove once the salmon is cooked. Just pinch a corner of the skin with your fingers and peel it off or carefully run a spatula between the flesh and skin.