Salmon and Pineapple with Teriyaki Glaze

Salmon roasted over pineapple slices, brushed with a pineapple-teriyaki glaze and finished under the broiler.

Ingredients

• Salmon and Pineapple — 2-2½ lb Atlantic Salmon Filet Skin Removed
• Salmon and Pineapple — 6-8, ¼-inch Slices Fresh Cored Pineapple
• Salmon and Pineapple — Extra Virgin Olive Oil to Season the Salmon Filet
• Salmon and Pineapple — Dark Brown Sugar to Season the Salmon Filet
• Salmon and Pineapple — Kosher Salt to Season the Salmon Filet
• Salmon and Pineapple — Coarse Ground Black Pepper to Season the Salmon Filet
• Teriyaki Glaze — ⅓ cup Dark Corn Syrup
• Teriyaki Glaze — 1 Tbsp Sesame Oil
• Teriyaki Glaze — ½ cup Water
• Teriyaki Glaze — 1 cup Pineapple Juice
• Teriyaki Glaze — ¼ cup Dark Brown Sugar Packed
• Teriyaki Glaze — 3 Tbsp Soy Sauce (Gluten-Free Optional)
• Teriyaki Glaze — 3 Tbsp Mirin
• Teriyaki Glaze — 2 Tbsp Lime Juice

Method

1. MAKE THE GLAZE: Whisk all the glaze ingredients in a small saucepan. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Reduce by at least half, about 30–45 minutes, whisking occasionally. Remove from the heat and cool completely, until thick enough to brush on the salmon.
2. PREPARE THE PAN: Preheat the oven to 400°F. Arrange the pineapple in one layer on a sheet pan and season with salt, pepper and brown sugar. Season both sides of the salmon with salt and pepper, then set it over the pineapple. Top with brown sugar and drizzle with olive oil.
3. BAKE AND GLAZE: Bake for 12 minutes. Remove and brush teriyaki glaze over the salmon.
4. BROIL AND FINISH: Switch the oven to broil. Broil for about 5 minutes, until the salmon reaches 145°F. Remove and brush the top with another layer of glaze before serving.