- For glaze, in small saucepan combine pineapple juice, water, soy sauce, brown sugar, cornstarch, sesame oil, and red pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
- Preheat broiler. Line baking sheet with foil; lightly coat with nonstick cooking spray. Rinse salmon and pat dry. Place fillets, skin-side-down on prepared sheet. Drizzle salmon with a few tablespoons glaze; sprinkle with black pepper. Broil 4 inches from heat for 10 to 12 minutes or until fish flakes easily with a fork. Place salmon on serving plates and drizzle with remaining glaze. Top with a sprinkle of crushed red pepper.
- Broil 4 inches from heat for 10 to 12 minutes until fish flakes easily when tested with a fork. Drizzle with remaining glaze.
From the Test Kitchen
Soy sauce, brown sugar, cornstarch, nonstick cooking spray
Replace the pineapple juice concentrate with orange juice concentrate and substitute catfish or tilapia fillets for the salmon.
Wilted Bok Choy
Nutrition Facts (Pineapple-Glazed Salmon)
- Per serving:
- 305 kcal cal.,
- 11 g fat
- (2 g sat. fat,
- 5 g polyunsaturated fat,
- 4 g monounsatured fat),
- 78 mg chol.,
- 352 mg sodium,
- 20 g carb.,
- 18 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
TomJoe Connory 719 Days Ago
Very good. I cooked it with pineapples on the pan around the salmon, used 3/4 cup regular pineapple juice instead of the 1/2 cup concentrate + 1/4th cup water and I used Tamari sauce instead of soy sauce (I like the taste more, but it makes it gluten free too if that is your bag.) and used lemon pepper instead of regular pepper. Used a Misto to spray a peanut oil and vegetable oil blend on the pineapples and foil. It was amazing. Good base recipe to variate from. I would definitely make it again. Eat with some boiled and garlic butter dipped artichokes.