Pineapple Teriyaki Salmon


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Member since 2006
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Serves 4 | Prep Time | Cook Time 7-8

Why I Love This Recipe

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


Ingredients You'll Need

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)


Directions

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.


Questions, Comments & Reviews



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