Pineapple Teriyaki Salmon - cooking recipe

Ingredients

2 tablespoons brown sugar
2 tablespoons low sodium soy sauce
1 teaspoon finely grated orange zest
1 (6 ounce) can pineapple juice
1/2 teaspoon salt, divided
2 teaspoons canola oil
4 (6 ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly grated black pepper
grated orange rind (optional)

Preparation

Combine first 4 ingredients and 1/4 salt in a small saucepan over high heat and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup (about 15 minutes).
Preheat oven to 400.
Heat oil in a large non-stick skillet over medium-high heat. Sprinkle both sides of the salmon with the remaining salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400 for 3 minutes.
Remove fish from oven and brush 1 tablespoon sauce over each fillet. Return to oven and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orane rind if desired.