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Anita Blankenship

Pineapple and Soy Glazed Salmon


  • 1-½ cups pineapple juice
  • 2 Tbsp. low-sodium soy sauce
  • ¼ cup dry sherry
  • 1 tsp. light brown sugar
  • 2 Tbsp. miso
  • 4 6-oz. skinless salmon fillets
  • ½ tsp. fresh-ground black pepper


Cook pineapple juice, soy sauce and sherry in medium saucepan over high heat for 20 minutes. Stir in brown sugar and cook for five more minutes. Using a whisk, stir in miso. Remove from heat and allow to cool. Season salmon fillets with pepper and place in a shallow baking dish. Pour pineapple glaze over salmon fillets, turning to coat each side. Chill for 30 minutes.

Preheat oven to 425°F. Place salmon on baking sheet and cook on top shelf of oven until the flesh turns opaque – about seven minutes. Change oven temperature setting to broil and cook until glaze begins to brown – two to three minutes. Serve immediately.