Pineapple And Soy Glazed Salmon Recipes

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

Steps:

• Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
• For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
• Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

Steps:

• Heat oven to 400°F In large saucepan over medium heat, bring pineapple, sugar, soy sauce, water, garlic and ginger to a boil, stirring constantly. Reduce heat; simmer 5 minutes. Rinse salmon steaks and pat dry. In baking dish, spread a thin layer of pineapple mixture; arrange salmon on top in one layer. Spread remaining pineapple mixture on top of salmon.
• Bake 5 to 7 minutes; turn fish over and spoon some of the pineapple mixture on top. Bake 5 to 7 minutes longer or until fish is opaque but still moist. Serve over steamed rice; sprinkle with parsley.
• Nutritional Information Per Serving: Calories 383; Total fat 18g; Cholesterol 100mg; Sodium 721mg; Carbohydrate 16g; Fiber 0g; Protein 35g; Potassium 661mg; Vitamin C 10mg.

Steps:

• Line a 15x10x1-in. baking pan with foil; grease the foil. Set aside. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish., Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices.

Steps:

• Heat oven to 400°F. In large saucepan over medium heat, bring pineapple, sugar, soy sauce, water, garlic and ginger to a boil, stirring constantly. Reduce heat; simmer 5 minutes. Rinse salmon steaks and pat dry. In baking dish, spread a thin layer of pineapple mixture; arrange salmon on top in one layer. Spread remaining pineapple mixture on top of salmon. Bake 5 to 7 minutes; turn fish over and spoon some of the pineapple mixture on top. Bake 5 to 7 minutes longer or until fish is opaque but still moist. Serve over steamed rice; sprinkle with parsley. Servings: 6 Nutritional Information Per Serving: Calories 383; Total fat 18g; Cholesterol 100mg; Sodium 721mg; Carbohydrate 16g; Fiber 0g; Protein 35g; Potassium 661mg; Vitamin C 10mg

Steps:

• 1. Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes. Stir in the brown sugar and cook for 5 more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool. Season the salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F. 2. Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque -- about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown -- 2 to 3 minutes. Serve immediately.