Another make three times in a week recipe. Salmon season is June and July.
- 1 salmon filet
- 1 tbsp canola or high temp oil
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 3 tbsp pineapple juice
- 1 tbsp orange juice
- small nonstick pan
- medium skillet
Mix sauce ingredients together. Boil then low simmer until reduced by 1/3.
Put salmon on plate, skin side up, and put in refrigerator, uncovered for one hour.
Take out salmon and get to room temperature; about 20 minutes.
Heat up oil on medium high until wisp of smoke.
Sear salmon for 2 minutes, skin side up, flip and cook 3 minutes or until barely rare in the middle. Serve with sauce on top.
Can be doubled for two filets. Use 1/4 cup pineapple and orange juice in place of pineapple and orange juices.
I usually make the sauce the night before so the flavors meld.
Putting the salmon in the fridge dries it out some so it does not stick to pan and browns