lacquered salmon

Lacquered Salmon


  • ½ cup soy sauce
  • ½ cup sugar
  • ½ teaspoon ground ginger
  • 2 cloves fresh garlic, minced
  • 2 teaspoons Jack Daniels or other whiskeys
  • olive oil
  • 6 (6-ounce) salmon fillets
  • fine sea salt
  • freshly ground black pepper
  • 1 (5-ounce) can crushed pineapple, drained


Preheat oven to 375 degrees F.

Place the soy sauce and sugar into a medium pot. Bring to a boil. Add the ginger, garlic, and whiskey. Reduce the heat to low and simmer for 5 minutes. Remove half the sauce to a container to drizzle over the fish after it is cooked. Set aside. The sauce can be made in advance and rewarmed to make it pourable. Brush a broiling pan with olive oil. Season the salmon fillets with salt and pepper Place them on the prepared pan. Sprinkle 1 tablespoon of crushed pineapple over each fillet. Drizzle I tablespoon of the soy sauce mixture over the top of each fillet. Bake, uncovered, for about 20-25 minutes, until the salmon is pink and slightly firm to the touch.

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Recipe by Susie Fishbein