Kitchen Concoctions: Website Wednesday: Pineapple Teriyaki Salmon

Wednesday, April 11, 2012

Website Wednesday: Pineapple Teriyaki Salmon

I read an interesting article recently about how to give proper credit and attribution to recipes you use that are not your original idea. This really got me thinking. Are there ANY original recipes out there now? I mean with people eating food since the beginning of time and more recently the last 100 years people writing recipes down and the last 40 or so years people becoming ‘known’ for their recipes and the last 25 years with the onset of TV chefs and now bloggers and Pinterest, there are a lot of recipes out there!

But what I do know (and what this article states) is that I would not want work that I have done (a recipe/article I have written, a photograph I have taken, or anything else I have poured my heart and soul into) to be taken and not properly given credit for. Since that is how I want to be treated that is how I treat others. I always state where I get recipes from and link back to that site, book on, etc. Of course if it is my very own idea/recipe I proudly state that too!

Most of the time I use the words ‘adapted from’ when listing a source of a recipe because it is in my blood to never follow a recipe exactly. But this article states that if you make several substantial changes but keep the base of the recipe the same it should be labeled ‘inspired’, which means you used that recipe for ‘inspiration’ to get the final product.

Today’s recipe falls into that ‘inspiration’ category. Since it is Wednesday, this recipe comes from April’s website of the month, I had planned on making it very similar to the original but then realized after all was said and done, I had changed up the recipe quite a bit. So this recipe is an ‘inspiration’ and a damn good one at that!

So what are your opinions on this subject? I would love to hear!

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Three Years Ago: Butterscotch Sweet Potato Cookie Sandwiches

Pineapple Teriyaki Salmon
Printable Version
Prep Time: 10 minutes Wait Time: 10 minutes Cook Time: 20-25 minutes Serves 4

1 tablespoon brown sugar
1 tablespoon low-sodium soy sauce
1 orange, zested and juiced
2/3 cup crushed pineapple
1 clove garlic, minced
¼ teaspoon red pepper flakes
1/2 teaspoon each salt and pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Orange segments and rind, optional garnish for serving

Preheat oven to 400°.

Combine first 6 ingredients to form marinade. Set aside.

Place salmon fillets in 9x13 inch baking dish. Season each fillet with salt and pepper. Pour marinade over salmon. Let salmon marinate for 10 minutes.

Place salmon in oven and bake for 20-25 minutes, or until fish flakes easily with fork.

Serve topped with orange segments and rid if desired.

Recipe Notes: This recipe only uses a partial can of crushed pineapple. Which is great if you have leftovers from another recipe if not spoon the remaining pineapple into ice cube trays and freeze for smoothies.
Side dish suggestion: Rice, green beans, asparagus, couscous.
inspired by


  1. I definitely thing that it's hard to come up with a truly original recipe these days. And I do completely agree with giving credit where credit is due. I think people are a lot better about it these days (in some ways) than when I first started blogging.

    This dish sounds amazing!!


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