Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 4 5-ounce salmon portions
- 1/8 tsp salt
- 1/2 cup pineapple juice (you can use the juice from a can of pineapple, and save the pineapple for a later use, or serve along with the salmon)
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1/4 tsp garlic powder
1. Preheat the oven to 400°F.
2. Sprinkle the salmon portions evenly with the 1/8 tsp salt. Place the salmon portions in a shallow baking dish, skin side down. Then, set the salmon aside while you prepare the teriyaki sauce.
2. In small dish, use a wire whisk to mix together the pineapple juice, brown sugar, soy sauce, and garlic powder. Place the mixture in a small saucepan, and then heat the sauce over medium-high heat. Bring the mixture to a boil (you may have to turn up the heat to high to reach a boiling point), and boil for about 20 seconds. Carefully watch the mixture as you bring it to a boil, as it will boil quickly and may boil over. Remove the sauce from the heat.
3. Pour the soy sauce mixture slowly and evenly over the salmon portions. Place the pan with the salmon portions in the oven, and cook for about 5 minutes. Then, remove the salmon from the oven, and use a spoon to scoop up the sauce from the bottom of the pan, and drizzle it over the salmon portions. The sauce will thicken as it cooks, and may be a little thick at this point, and that is fine. Try to cover the salmon portions evenly with the sauce. Return the salmon portions to the oven, and continue to cook for about 5-10 more minutes, or until the salmon flakes easily with a fork. Check the salmon periodically to check for doneness, as you do not want to over-cook the salmon. Once the salmon is done, serve it immediately atop a bed of steamed brown or white rice (choose brown rice for extra fiber, vitamins, and minerals).
Per Serving Calories 234 Fat 9gm, Pro 29gm, Carbs 7gm