Pineapple Teriyaki Salmon

From: My Recipes
Sodium Content: 644 mg/filet

Ingredients:
2 Tablespoon brown sugar
2 Tablespoons low sodium soy sauce (San-J makes a lower sodium soy sauce)
1 teaspoon finely grated orange zest
1 6oz can of pineapple juice
1/2 teaspoon salt, divided
2 teaspoons olive oil
4 6 oz salmon filets (about 1 inch thick)
1/4 teaspoon fresh ground pepper
Grated orange rind (optional)

Directions:

Combine first 4 ingredients and 1/4 teaspoon 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). Set aside.

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon 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 from oven; 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 orange rind, if desired.