- Cooking Time: 7-8
- Servings: 4
- Preparation Time:
- 2 tablespoon brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon finely grated orange zest
- 1 (6-ounce) can pineapple juice
- 1/2 teaspoon salt, divided
- 2 teaspoons canola oil
- 4 (6-ounce) salmon fillets, about 1 inch thick)
- 1/4 teaspoon freshly ground black pepper
- Grated orange rind (optional)
- Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil.
- Reduce heat and simmer until reduced to 1/4 cup (about 15 minutes).
- Set aside.
- Preheat oven to 400°.
- Heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper.
- Add fish to pan; cook 3 minutes.
- Turn fish over and place in oven;
- bake at 400° for 3 minutes.
- Remove from oven; brush 1 tablespoon sauce over each fillet.
- Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Sprinkle with orange rind, if desired.
NotesThis recipe is from Cooking Light magazine and a favorite of my husbands.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Babette's Test Kitchen
The Social Cookbook
Pies, wonderful pies! Both sweet and savoury.See More
Roasted Butternut Bisque with Spicy Pumpkin Seeds
Julia's Fudge Puddles (Modified from allrecipes.com)
Seven More SinsSee More