Sweet and Sour Salmon With Pineapple
by Sommer Collier — last updated on Feb 24, 2025 
You won’t believe how easy it is to make this juicy and perfectly flaky grilled Sweet and Sour Salmon with Pineapple, featuring a bold and tangy marinade with flavors that come together for a truly perfect summer dish!
Sommer’s Recipe Notes
One of the most popular cooking questions I get is how in the world do you grill salmon?
Well, I’m kind of a pro because as you may have noticed on the blog, salmon is one of my favorite summer proteins to cook! It’s easier than you think to perfectly grill salmon at home, that’s flaky and flavorful. You just need a perky marinade and a few simple key steps!
This Sweet and Sour Grilled Salmon with Pineapple is always a big hit at barbecues.
Why You’ll Love This Sweet and Sour Salmon With Pineapple
- Bursting flavors – This grilled salmon is bursting with a medley of bold, tangy, smoky and sweet flavors.
- Easy to make – Using just a handful of fresh ingredients, you can make this succulent salmon dish in just 10 minutes!
- Meal prep hero – I love to make plenty of this grilled salmon recipe and enjoy it on salads and rice bowls throughout the week for lunch and dinner.
This incredibly quick and easy grilled salmon is sure to please every time!
Ingredients and Tips
- Salmon – Use wild-caught salmon, fresh or previously frozen for the best texture and flavor.
- Dijon mustard – Will give you that fabulous tangy flavor.
- Lemon juice – Use freshly squeezed lemon juice.
- Brown sugar – Helps balance the tart and zesty flavors of the marinade.
- Liquid smoke – Just the right amount of liquid smoke helps to accentuate the grilled flavors.
Recipe Variations and Dietary Swaps
- Honey – Swap the brown sugar with honey or maple syrup.
- Whole grain mustard – Not a fan of Dijon? No problem, use whole grain mustard instead!
- Crushed red pepper flakes – Add a pinch for some heat.
- Smoked paprika – Replace the liquid smoke with paprika for a similar smoky flavor.
How To Make Sweet and Sour Salmon With Pineapple
This easy grilled salmon marinade and grilled salmon recipe only takes about 20 minutes to make start to finish. It’s excellent for whipping-up at your next cookout or adding to your family’s summer weeknight dinner rotation.
Find the full Sweet and Sour Salmon with Pineapple recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Don’t let your salmon get stuck – Use grill spray so the salmon doesn’t stick to the grate, OR pour oil on a folded paper towel, then use a long pair of tongs to rub the oil on the grates.
- Control the heat – You want the grill to be at Medium Heat, right around 350 degrees F.
- Portion control – Cut the salmon into portions before grilling for easier flipping.
- Char first, then flip – Quickly grill the top (flesh side) of the salmon first, to make those beautiful char marks while the grates are oiled. Then flip onto the skin side and finish cooking.
- Let the grill take the skin off for you – Once the salmon is grilled, the skin peels right off. And in many cases, it will stick to the grill and separate as you lift the fillet off.
- Perfectly cooked salmon is barely cooked through – The fish should be opaque but moist on the inside.
Storage Notes
- Storing Leftovers – Place leftover grilled salmon in an airtight container and store in the refrigerator for up to 3 days.
- Reheating Leftovers – Reheat on a skillet over medium-low heat and make sure not to overcook the fish.
Serving Suggestions
This grilled salmon recipe is seriously delicious, and perfect for pretty much every meal from a weeknight dinner to a fun barbecue cookout! I love to top these salmon fillets with a sweet pineapple salsa and serve them up with a side of basmati rice.
You can also create DIY poke-style rice bowls with this salmon recipe and add in some diced avocado, wakame and edamame beans.
Or go the more classic route and top some flaky salmon leftovers onto your favorite salad.
Grilled Salmon Marinade
Video
Ingredients
- 2 pounds wild-caught salmon cut into individual portions
- 2 tablespoon olive oil
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- ½ teaspoon liquid smoke
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- If you purchased one whole salmon fillet, cut it into 6 individual portions. Pat them dry with a paper towel.
- In a small bowl, mix the oil, Dijon mustard, lemon juice, brown sugar, liquid smoke, salt and pepper. Whisk well until smooth.
- Brush the salmon marinade over the top and sides of each piece.
- Preheat the grill to medium heat. Try to keep it right around 350-360 degrees. Once hot, spray the grates with nonstick grill spray. (Or pour oil on a folded paper towel, then use a long pair of tongs to rub the oil on the grates.)
- Place the salmon fillets on the grill, top side down. Grill for 2 minutes to form grill marks.
- Carefully flip the salmon fillets onto the skin side. Grill another 4 to 8 minutes. (6 minutes total for fillets under ½ inch thick, and 9-10 minutes total for fillets around 1 inch thick.) When you touch the thickest part it should feel slightly firm, but not hard.
- Use a wide metal spatula to lift the salmon off the grill. If the skin sticks, use the edge of the spatula to separate the skin from the meat and lift it off.
- Allow the salmon to rest 5 minutes before serving.
Nutrition
Frequently Asked Questions
Crispy, intact skin on the grill takes extra attention. Brush the skin with oil, and then place the salmon on the part of the grill with no flare-ups that could burn the skin.
Yes, you can! I generally recommend baking salmon in the oven at 400 degrees F for 9-12 minutes.
This is a delicious recipe! I made a couple changes. We enjoyed it very much. Thank you!
The skin is practically the best part. Tips for getting it perfectly crispy and in tact/ not sticking to the grill?
I’ll give this marinade a whirl. Love dijon. Thanks.
Hi Samantha,
Crispy intact skin on the grill takes extra attention. Brush the skin with oil and then make sure to place the salmon on the part of the grill with no grill flare-ups that could burn the skin.
This recipe was so easy, even I could do it! I’ve been meaning to get salmon on the grill all summer, but I’m so terrible at grilling to begin with. This recipe was easy to follow, and it made the wild-caught salmon I splurged on (recommed it! https://lummiislandwild.com/product-category/wild-salmon/) taste absolutely incredible.
Can I make this recipe in the oven? What temperature and for how long?
Thank you.
Hi Irene,
I generally recommend baking salmon in the oven at 400 degrees F for 9-12 minutes. :)
We love grilling up salmon! Love the tip on grilling the flesh side first!
We love this salmon! That marinade is amazing!!
Such a tasty and amazing salmon recipe! So good!
This is so helpful and wonderful to have! I can’t wait to use these tips and hints! Thank you!!