Pineapple Teriyaki Salmon

Pineapple Teriyaki Salmon Recipe
Randy Mayor
For a delicious teriyaki salmon dinner, check out this Asian-inspired salmon recipe featuring a glaze made from pineapple juice, brown sugar, soy sauce, and orange zest. Find more dishes like this in our complete fish recipe collection.

Yield:

4 servings (serving size: 1 salmon fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 339
Caloriesfromfat 41 %
Fat 15.4 g
Satfat 3.3 g
Monofat 7 g
Polyfat 3.9 g
Protein 36.8 g
Carbohydrate 11.2 g
Fiber 0.2 g
Cholesterol 87 mg
Iron 1 mg
Sodium 644 mg
Calcium 34 mg

Ingredients

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 ground black pepper
Grated orange rind (optional)

Preparation

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.

Note:

You can round out the meal with sautéed haricots verts and quick-cooking couscous.

Maureen Callahan,

Cooking Light

May 2006
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