Pineapple Teriyaki Salmon

READY IN: 20mins
Recipe by mrib

From Cooking Light May 2006

Top Review by 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.

Ingredients Nutrition

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.

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