Easy Glazed Salmon Recipe
- 1/3 cup packed brown sugar
- 1/4 cup DOLE® Canned 100% Pineapple Juice
- 2 tablespoons soy sauce
- 4 salmon fillets (6 ounces each)
- 1. Line a 15-in. x 10-in. x 1-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.
- 2. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices. Yield: 4 servings.
6 ounce-weight: 394 calories, 18g fat (4g saturated fat), 100mg cholesterol, 568mg sodium, 20g carbohydrate (19g sugars, trace fiber), 35g protein
Reviews for Easy Glazed Salmon
"I made this tonight only I used Agave syrup instead of brown sugar. I cut up ring pineapple from a small can and added it to the sauce. I also use tamari instead of soy sauce. Not really big changes. It was the best salmon I have had in 10 years. Next time I may add a little grated ginger. Mmmmmmm! : )"
"This is very good. I do feel like it could benefit from some more seasonings, though, as another reviewer mentioned--some pepper and onion come to mind. The glaze is thin, and so baked into the fish, which was wonderful, but I figured it would be nice to have a thickened glaze to spoon on top of the fish when it was done, as well as on the wild rice blend I cooked to go with the salmon. So when I mixed up the glaze ingredients, I increased all three of them, and after I spooned what was needed onto the salmon on the baking sheet, I put the rest into a small saucepan, along with some pineapple tidbits (I got the juice from their can) and heated it over high heat while the fish was baking to reduce it to a thicker glaze. This was wonderful topping both the salmon and the rice."
"I have made this recipe many times and changed it up at times this is great! You must try it!"
"Just made this for dinner tonight. Perfect terriaki glaze. Though it took a little longer than 25 min to cook but my oven sucks. Definitely a keeper."
"Tasted wonderful. I added fresh pineapple on top. Was a wonderful addition!!!"
"Very easy and tasty recipe! Loved it! I will definately make it again."
"I found this too be very tasty and my husband liked it too. I will cook it again tomorrow, but will have to improvise orange pineapple juice instead. I'm never afraid to try something new or switch ingredients with something I have on hand that will mingle well with the other ingredients. No need to look further for a salmon recipe. Thanks!"
"My family found this pretty tasteless, which is a shame considering the cost of salmon!"
"Husband loved it. Too sweet for me! Used Splenda Brown Sugar. Will make again"
"I am still looking for the salmon glaze with ORANGE juice and honey, when clicking on the recipe it is pineapple, horseradish, etc."
"I did not alter the recipe at all and this has become my favorite salmon recipe, I love the sauce, I even put the excess over brown rice. Just wish it was healthier"
"I think that this is a good basic recipe, but I kicked it up a notch by marinating the fish in the refrigerator for and hour or so, after adding garlic powder, seafood seasoning, blackening seasoning, Lea & Perrine and olive oil. I also pan seared the fish in olive oil and garlic, to seal in the herbs, and achieve a nice golden brown. I then popped it in the oven for about 20 minutes. I also served asparagus and rice pilaf. The dinner was great for a mid-week meal. Thanks for sharing."
"This was very good!! The only differenct I did was to put it in a glass dish sprayed with Pam."
"I love this salmon! We are not big fish eaters ordinarily, but I have made this recipe numerous times. We have never found another way to prepare salmon that we like better. And it's so easy both to make and to clean up!"
"WOW this is so good. My husband and I loved this recipe and will fix it agian and again!"
"this is a great recipe, my family loved it. they are not fish eaters and they said they would it more ofton with this recipe."
"Very tasty. I used epicure Tyhee Fish spice as well."
"I made this recipe and found it to be very tasty. We used to eat a lot of salmon when we lived near Lake Ontario and caught our own. We love salmon and this one is great! Making it again today!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.