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.
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)
How to Make It
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.
You can round out the meal with sautéed haricots verts and quick-cooking couscous.
I had to bake the salmon longer than what it called for but the fish did taste great. My problem came in with the glaze. I doubled the recipe for the glaze and it never really did come out right. I might have to try this again without doubling the amount of glaze and then maybe I can get a better glaze for the delicious salmon.
I've made this recipe twice and run into the same problem both times. The cooking time for the salmon is way off. The fish needs to cook a lot more before going into the oven. Otherwise the "cook one minute or until done" turns into 10 minutes, and the sauce burns. I used the one inch thick fillets as recommended, just couldn't get the fish to cook properly. The sauce was yummy (before burning), so maybe I can get it work the third time if I further adjust the skillet cooking time.
This is THE salmon recipe in my house. I make the full amount of glaze for 2 salmon fillets (although they were probably larger than 6 oz.). I have also used lemon zest when I didn't have an orange, it turns out great either way. I usually have to cook the salmon in the oven longer than the recipe states. I serve this with couscous and asparagus or green beans.
Yummy! The glaze is delicious. My 5 year old couldn't get enough. We had the salmon with coucous and steamed green beans. The sauce could work with other proteins (I think it would be good with tofu in particular) but it was perfect with the fatty fish.
I love this recipe and have made it for quiet a diverse group of people and everyone likes it, even those not big on salmon. The pineapple and orange go so much better with salmon than the traditional lemon.
This recipe was just ok. I found the orange rind overpowered the sauce, in fact I couldn't even taste the pineapple which was disappointing. and the sauce itself wasn't outstanding, I think the stuff in a bottle is probably better. The fish instructions were totally off I found it way to overcooked I probably would take off 2 minutes of cooking time to make the salmon perfect. Although it was nice with cous cous I wouldn't bother making this again, so many better salmon recipes out there.
Just confirming what others have said: this recipe is outstanding. The salmon was very moist and flavorful. I added some ground ginger to the marinade and spooned some on the fish before cooking it for moisture. I cut prep work by simply heating the oil in a cast iron skillet on the stove, putting the fish in (skin side down if it has skin) and placing the pan directly in the hot oven for 8 minutes. No need for turning or taking in and out of the oven! Instead of reducing the sauce on the stove, I added it to the skillet right after removing from the oven, which thickened it as it hit the hot pan--and you can always put the skillet on your stove burner for a minute if more thickening is needed. Served with orange scented couscous and bok choy stir-fried in peanut oil with a dash of diluted Chinese black bean sauce. Great!