Pineapple Teriyaki Salmon

This salmon was deliciously sweet and moist. It was a great choice for Mother's Day. The original recipe was for individual fillets. They pan seared each and finished the cooking in the oven. I cooked a whole side in the oven and applied the glaze in the last few minutes of the cooking time. So easy! It was also delicious with the Oriental Ramen Noodle Salad. Next time I will save a little glaze to serve at the table. I loved the pineapple, orange and soy combination.

Pineapple Teriyaki Salmon

Adapted from: Cooking Light MAY 2006

Serves 6

Ingredients

2 Tbsp brown sugar

2 Tbsp low-sodium soy sauce

1 tsp finely grated orange zest

1 (6 oz) can pineapple juice

1/2 tsp salt, divided

2 tsp canola oil

1 whole side of salmon

1/4 tsp freshly ground black pepper

1/8 tsp red pepper flakes

Grated orange rind (optional)

Directions

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 475°.

Sprinkle flesh side of salmon with remaining 1/4 teaspoon salt, black pepper and red pepper flakes. Rub salmon with canola oil. Add fish skin side down to a baking sheet lined with foil. Bake at 475° for 8 to 10 minutes. Remove from oven; brush sauce over salmon. Return to oven, and cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.