• 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.


This recipe is from Cooking Light magazine and a favorite of my husbands.

Categories: Fish  Main Dish 

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