Pineapple Teriyaki Salmon

mrib's Note:

From Cooking Light May 2006

• Total Time: 20 mins
• Prep Time: 2 mins
• Cook Time: 18 mins

Ingredients:

Servings: 4

• 2 tablespoons brown sugar
• 2 tablespoons low sodium soy sauce
• 1 teaspoon finely grated orange zest
• 1 (6 ounce) can pineapple juice
• ½ teaspoon salt , divided
• 2 teaspoons canola oil
• 4 (6 ounce) salmon fillets (about 1 inch thick)
• ¼ teaspoon freshly grated black pepper
• grated orange rind (optional)

Directions:

1. 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).
2. Preheat oven to 400.
3. 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.
4. 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.

Reviews

[Erindipity]

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.

[Chef at Heart]

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