Ingredients

1 1/4 cup(s) pineapple juice

2 tablespoon(s) low-sodium soy sauce

1/4 cup(s) dry sherry

1 teaspoon(s) light brown sugar

2 tablespoon(s) miso

4 (6-ounce) skinless salmon fillets

1/4 teaspoon(s) fresh-ground black pepper

Preparation

  1. Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes. Stir in the brown sugar and cook for 5 more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool. Season the salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
  2. Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque – about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown – 2 to 3 minutes. Serve immediately.