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Pineapple Teriyaki Salmon

Randy Mayor
Yield 4 servings (serving size: 1 salmon fillet)
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.

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)

Nutrition 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

How to Make It

  1. 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.

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  2. Preheat oven to 400°.

  3. 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.

Cook's Notes

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