• Cooking Time: 7-8
• Servings: 4
• 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)

1. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil.
2. Reduce heat and simmer until reduced to 1/4 cup (about 15 minutes).
3. Set aside.
4. Preheat oven to 400°.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper.
7. Add fish to pan; cook 3 minutes.
8. Turn fish over and place in oven;
9. bake at 400° for 3 minutes.
10. Remove from oven; brush 1 tablespoon sauce over each fillet.
11. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.
12. Sprinkle with orange rind, if desired.

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