Served this salmon last night to Ray and TJ, they really enjoyed it. I am always trying new salmon recipes as Ray loves salmon. It’s a super easy recipe and very flavorful.
Prep time: 10 minutes
Cooking time: about 40 minutes-this includes time to cook fish and reduce sauce.
One salmon filet-36 ounces
1/4 cup pineapple juice
1/3 cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
3/4 cup of honey
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Season salmon filet with salt and pepper to taste
- Preheat oven to 375 degrees F.
- Bring the pineapple juice, soy sauce, vinegar, lemon juice and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
- Season the salmon with a light sprinkling of salt and pepper. Place the filet onto a parchment paper or foil lined baking sheet. Brush a small amount of the sauce over the salmon filet, and throughout the cooking brush the salmon with the sauce a few times. Cook until the fish turns opaque in the center, 18-25 minutes, depending on the thickness of your salmon. Serve with the remaining sauce. I served with brown basmati rice and my roasted baby bell pepper recipe.