Grilled Teriyaki Salmon Tacos With Pacific Pineapple Salsa

Prepare the grill for direct grilling at 450 to 500 degrees (medium to high heat). For a charcoal fire, the coals should be glowing red and partially ashed over.

Combine the first 7 ingredients in a medium bowl and whisk together until thoroughly combined.

Squeeze the lemon over the flesh-side of the salmon and lightly brush with olive oil.

Pierce toothpicks through the sides of the onion slice to hold the rings together while grilling.

Place the salmon on the grill, skin-side up over direct heat. Add the pineapple and onion slices also over direct heat. Cook roughly 4 minutes. The salmon should tell you when it is time to turn-the flesh will slightly lift away from the grill along the belly-edge of the fillet. At this time you can flip the salmon without it sticking. Turn over the salmon, the onion and the pineapple. Spoon a generous amount of teriyaki glaze over the top (flesh side) of the salmon and close the grill hood. Cook 4 minutes more. Spoon more glaze onto the salmon and close the hood again. Cook the salmon to medium temperature, about 4 minutes more.

Remove the salmon from the grill, leaving the skin behind by slipping the spatula between the skin and the flesh. Remove the pineapple and onion slices from the grill.

(NOTE: Crispy grilled salmon skin is a real treat for those who like it. To finish off the skins at this point, peel them from the grill using tongs and a spatula and turn them over so the scale-side is up. Grill 1 or 2 minutes more, then remove and cut into triangles to serve as a garnish.)

Slice the pineapple rings into very small segments. Chop the red onion. Combine the pineapple, onion, daikon radish, serrano chile, fresno chile and bok choy to create the salsa.

Flake off pieces of the salmon and place into a tortilla. Use a slotted spoon to add a spoonful of salsa. Add a little dab of leftover teriyaki glaze to complete each taco if desired.