salmon and pineapple with teriyaki glaze
90 Minutes | Difficulty 3 out of 5 | Serves 4-6
Salmon and Pineapple
2-2½ lb Atlantic Salmon Filet Skin Removed
6-8, ¼-inch Slices Fresh Cored Pineapple
Extra Virgin Olive Oil to Season the Salmon Filet
Dark Brown Sugar to Season the Salmon Filet
Kosher Salt to Season the Salmon Filet
Coarse Ground Black Pepper to Season the Salmon Filet
Teriyaki Glaze
⅓ cup Dark Corn Syrup
1 Tbsp Sesame Oil
½ cup Water
1 cup Pineapple Juice
¼ cup Dark Brown Sugar Packed
3 Tbsp Soy Sauce (Gluten-Free Optional)
3 Tbsp Mirin
2 Tbsp Lime Juice
To make the glaze, place all ingredients in a small saucepan. Whisk all ingredients together. Place the pan on high heat, and bring to a boil. Immediately reduce the heat to maintain a light simmer, and reduce the glaze by at least half, whisking occasionally. This will take approximately 30-45 minutes.
Remove from the heat and allow to cool completely to thicken. The glaze should be thick enough to brush on the Salmon.
Preheat the oven to 400 degrees.
Lay the pineapple slices in a single layer on a sheet pan. Sprinkle kosher salt, black pepper and brown sugar on the pineapple slices.
Season both sides of the salmon filet with kosher salt and black pepper. Place the salmon filet over the pineapple slices. Top the salmon filet with brown sugar and drizzle with extra virgin olive oil.
Bake the salmon filet for 12 minutes. Remove from the oven and brush teriyaki glaze over the top of the salmon filet.
Set the oven to broil. Return the sheet pan to the oven and broil for 5 minutes or until the salmon filet is 145 degrees.
Remove from the oven and glaze the entire top of the salmon one last time before serving.
Salmon and Pineapple
2-2½ lb Atlantic Salmon Filet Skin Removed
6-8, ¼-inch Slices Fresh Cored Pineapple
Extra Virgin Olive Oil to Season the Salmon Filet
Dark Brown Sugar to Season the Salmon Filet
Kosher Salt to Season the Salmon Filet
Coarse Ground Black Pepper to Season the Salmon Filet
Teriyaki Glaze
⅓ cup Dark Corn Syrup
1 Tbsp Sesame Oil
½ cup Water
1 cup Pineapple Juice
¼ cup Dark Brown Sugar Packed
3 Tbsp Soy Sauce (Gluten-Free Optional)
3 Tbsp Mirin
2 Tbsp Lime Juice
To make the glaze, place all ingredients in a small saucepan. Whisk all ingredients together. Place the pan on high heat, and bring to a boil. Immediately reduce the heat to maintain a light simmer, and reduce the glaze by at least half, whisking occasionally. This will take approximately 30-45 minutes.
Remove from the heat and allow to cool completely to thicken. The glaze should be thick enough to brush on the Salmon.
Preheat the oven to 400 degrees.
Lay the pineapple slices in a single layer on a sheet pan. Sprinkle kosher salt, black pepper and brown sugar on the pineapple slices.
Season both sides of the salmon filet with kosher salt and black pepper. Place the salmon filet over the pineapple slices. Top the salmon filet with brown sugar and drizzle with extra virgin olive oil.
Bake the salmon filet for 12 minutes. Remove from the oven and brush teriyaki glaze over the top of the salmon filet.
Set the oven to broil. Return the sheet pan to the oven and broil for 5 minutes or until the salmon filet is 145 degrees.
Remove from the oven and glaze the entire top of the salmon one last time before serving.