Prep 2 mins
Cook 18 mins
From Cooking Light May 2006
- 2 tablespoons 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 grated black pepper
- grated orange rind (optional)
- Combine first 4 ingredients and 1/4 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).
- Preheat oven to 400.
- Heat oil in a large non-stick skillet over medium-high heat. Sprinkle both sides of the salmon with the remaining 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 fish from oven and 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 orane rind if desired.
I am not a huge salmon fan, but my husband is so I make for him. This recipe however was amazing. My husband was disappointed because for the first time I ate all of my salmon and he didn't get any. I worried when I first made the glaze because it seemed really strong, but once on the salmon it was perfect (although I will leave the salt out next time). I will decrease the cooking times a little next time too, while it wasn't overcooked, it was borderline.
Hi, I am saving this recipe. I can't make it right now. My DH has some serious health issues and is only eating soup at the moment. I will definitely make it when I can. Leanne