This is a very straightforward recipe that I served with sautéed spinach and rice. I love a great sauce on salmon because I feel there are so many that are mediocre. Ginger and soy sauce are what I primarily use, so I was interested in the pineapple aspect of this recipe and I already knew the brown sugar part would be delicious. Not much to tell other than it is easy, tasty and a nice addition to my salmon options. One thing I will note, I do a lot of salmon in the oven and with this being so close to the heat it cooked fast and the little bit of drizzle charred the top which really change the texture of the salmon. I was skeptical at first but Eric really liked the change and it really did compliment the glaze.
Things I learned from this recipe:
Listen to the instructions when it says to lightly coat the broiling pan with nonstick spray. I don’t normally do this but I also don’t normally put the pan 4” from the heat. The salmon was extremely hard to get off the pan. I would also stick to the 10 minute side of cooking.
Would I make this recipe again?:
Yes