Sweet and Sour Salmon Glaze
Salmon has so many health benefits, we should all be eating it on a regular basis. My Sweet and Sour Salmon Glaze really enhances the flavor of your salmon so that you will want to serve it often.
Sweet and Sour Salmon Glaze
I have to admit, I do not have salmon near enough. In the past, my experience has been that when I get it in a restaurant, usually on a buffet, it tends to be dry. I do not like it that way. Well, you will not have that problem with this recipe because this is some of the most moist salmon I have ever had. And talk about “easy,” you will not believe how easy it is.
This is the BEST salmon glaze, and here is why:
- Your salmon will not be dry. It will be moist and delicious with tons of flavor.
- The sauce literally comes out of a bottle. You just add pineapple and sauteed bell pepper to it.
- The pineapple adds extra moistness to this delicious meal.
To make Sweet and Sour Salmon Glaze you will need:
- salmon – I used skin on but you could use skinless
- olive oil
- salt and pepper – to taste
- sweet and sour sauce
- pineapple tidbits – I had a large can on hand and only used half
- green bell pepper – or red, orange or yellow
How to easily make Sweet and Sour Salmon Glaze:
- Salt well and lightly pepper the salmon.
- Heat the olive oil over medium-high heat in a heavy skillet.
- Add the chopped green bell pepper and saute for a few minutes.
- Add the salmon, skin side up, and cook for about five minutes.
- Flip the salmon over and cook for a few more minutes on the other side.
- Reduce the heat to medium and add the sauce and pineapple.
- Simmer for a couple of minutes.
- Serve and enjoy!
Substitutions:
- You could use crushed pineapple or pineapple rings. Just be sure to drain the liquid off for another use or your sauce might get too thin.
- You could even use fresh pineapple.
- Use any color of bell pepper you like or have on hand.
The three most important things about this recipe are:
- Do not try to turn or mess with the salmon during the cooking process. You risk it falling apart.
- Use the same cooking process regardless of whether your salmon is skinless or not.
- Watch the sides of the salmon fillets as they cook. When they turn white, they are done or ready to turn.
How should I serve Sweet and Sour Salmon Glaze?
- Serve this dish as I have done just on a serving plate or platter.
- This dish would make an attractive presentation served over a bed of rice.
- You could also serve this dish over a bed of Chinese noodles.
If you like this recipe, please like and share it–Thanks!
This recipe excels for one of my most quick and easy recipes.
- 2 salmon fillets (with skin or skinless)
- salt and pepper to taste
- 2 tablespoons olive oil
- 3/4 cup chopped green bell pepper
- 8 ounces pineapple tidbits (drained)
- 1 cup sweet and sour sauce
Rinse the salmon fillets and pat dry with paper towels. Liberally salt and lightly pepper the fillets.
Add the olive oil to a heavy metal skillet and heat over medium-high heat. Add the chopped green pepper and saute a minute or two.
Push the sauteed green bell pepper to the sides of the skillet and add the salmon fillets (skin side up). Fry for about 5 minutes on the first side. Watch for the sides turning white. Do not try to move the fillets while cooking.
Flip the fillets over, using a metal spatula to get in under the fillets. Continue cooking for a couple of minutes.
Reduce the heat to medium and add the sweet and sour sauce and pineapple. Cook for 1-2 minutes more until everything is heated. Serve immediately.
If you made this recipe, please let me know what you thought in the comments, and give it a star rating.–xoxo Renea
After you try this salmon recipe, you will understand why I call it a BEST. This dish pairs well with my Easy Broccoli Slaw Salad as well as my Creamy Coleslaw Dressing with Barbecue Sauce. Feasting at Home has a post titled 20 Simple Healthy Fish & Seafood Recipes worth checking out.
This recipe produces a very moist salmon.