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Salmon Teriyaki and Pineapple Quesadillas


2 (8 inch) tortillas

1/2 cup monterey jack cheese, shredded

1/4 cup teriyaki salmon, cooked (see below)

1/4 cup pineapple, sliced and optionally grilled

1 green onion, sliced

1 tablespoon teriyaki glaze

1 tablespoon sriracha (or to taste)


Heat a pan over medium heat, place one tortilla in the pan, sprinkle half of the cheese followed by the salmon, pineapple, green onion, teriyaki sauce, sriracha, the remaining cheese and tortilla.

Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2

Salmon Teriyaki


4 (6 ounce salmon fillets

1/2 cup teriyaki sauce

1/2 tablespoon cornstarch mixed into 1 tablespoon water


Marinate the salmon in the teriyaki sauce for 30 minutes to over night, place in a baking dish and bake in a preheated oven set to broil until the salmon flakes easily, about 7-10 minutes.

Meanwhile, bring the remaining marinade to a boil on a saucepan, add the cornstarch slurry and simmer until it has thickened, about 2-3 minutes.

Serve the salmon with the thickened teriyaki sauce.



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