Pineapple Teriyaki Salmon – a delicious recipe with brown sugar, soy sauce, orange zest, pineapple juice, salt, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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 400u00b0.
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 400u00b0 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.
4
You can round out the meal with sauteed haricots verts and quick-cooking couscous.
276
kcal
Calories
16
g
Fat
11
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons brown sugar, 2 tablespoons low-sodium soy sauce, 1 teaspoon finely grated orange zest, 1 (6-ounce) can pineapple juice, and more.
Yes, Pineapple Teriyaki Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
