Pineapple Teriyaki Salmon
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.
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- Calories: 339
- Calories from fat: 41%
- Fat: 15.4g
- Saturated fat: 3.3g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 3.9g
- Protein: 36.8g
- Carbohydrate: 11.2g
- Fiber: 0.2g
- Cholesterol: 87mg
- Iron: 1mg
- Sodium: 644mg
- Calcium: 34mg
- 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)
- 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.
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