- 1/3 cup packed brown sugar
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons soy sauce
- 4 salmon fillets (6 ounces each)
- 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.
- Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Easy Glazed Salmon
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"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!"