Ingredients

• 3 tablespoons soy sauce, reduced salt
• ¼ cup honey
• 1 clove garlic, minced
• 4 (6 ounce) salmon filets
• 4 slices fresh pineapple
• 2 teaspoons dark brown sugar
• ½ tablespoon unsalted butter
• 1 tablespoon parsley, chopped

Instructions

1. In a metal bowl, whisk the soy sauce, honey and garlic. Pour liquid into a plastic bag and add salmon filets. Place in refrigerator for 60 minutes.
2. Preheat the oven to 425ºF.
3. Remove salmon from bag from the bag and place on a baking sheet lined with parchment paper.. Pour the remaining marinade into a small saucepan.
4. Bake the salmon for 10 minutes. The filets will be just barely cooked through.
5. As the fish is baking, simmer the marinade over medium heat to reduce and thicken into a glaze.
6. Over medium-high heat, heat a non-stick skillet. Add the butter and sugar. Once it begins to bubble, add the pineapple slices. Once they have caramelized on one side, 2-3 minutes, flip over and cook the other side. Remove from heat.
7. On a plate, place the salmon, a spoonful of marinade and then top with the caramelized pineapple. Sprinkle with a small amount of parsley.