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.

Yield: 4 servings (serving size: 1 salmon fillet)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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

  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.
  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.
Note:

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

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