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Ingredients

1 ½ pounds salmon fillets 1 serving cooking spray ½ cup water 1 (8 ounce) can crushed pineapple ¼ cup reduced-sodium teriyaki sauce 3 tablespoons pineapple preserves 3 tablespoons Asian sweet chili sauce 2 teaspoons reduced-sodium teriyaki sauce

Nutrition Info

389.7 calories carbohydrate: 28.6 g cholesterol: 83.6 mg fat: 16.6 g fiber: 0.8 g protein: 30.6 g saturatedFat: 3.3 g servingSize: - sodium: 437.1 mg sugar: 23.9 g transFat: : - unsaturatedFat: : -

Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon, reduce heat to medium-low, cover, and cook for 2 minutes.
Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

4 salmon fillets

This pineapple salmon is one of my favorites.