This recipe will make you want more, from the first bite, to the last bite! It is a good thing that there are leftovers, for you to bake & have later!

Ingredients:

• 8 salmon fillets, about 5-6 oz. each
• 1/2 tsp. olive oil or vegetable oil
• Salt & freshly ground pepper, to taste
• 1/2 c. 100% pineapple juice
• 2 T. ketchup
• 2 T. light brown sugar
• 2 T. rice vinegar, regular or seasoned
• 2 T. soy sauce (or coconut aminos)
• 2 tsp. corn starch
• 1/2 tsp. garlic powder
• 1/8 tsp. ginger
• Chopped green onions & sesame seeds (optional garnishes)

Directions:

1. Preheat the oven to 375°F.
2. Coat a shallow baking dish with a thin layer of olive oil or vegetable oil.
3. Pat the salmon fillets dry & place them in the shallow baking dish. Season the salmon with salt & freshly ground black pepper (to taste). Set aside.
4. In a small saucepan whisk together the pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce (or coconut aminos), corn starch, garlic powder & ginger. Set the pan over medium heat & bring it to a simmer. Cook 2-3 minutes, until the sauce thickens, stirring frequently.
5. Spoon the sauce over the salmon.
6. Bake for 10-15 minutes, until the salmon is fork-tender (a meat thermometer should register 145°F.)
7. Reserve half of the salmon for a future meal. Refrigerate for up to 3 days.
8. Top the remaining salmon with green onions & sesame seeds (optional garnishes). Then serve!

Tips: To make this dish spicy, add hot sauce, or sriracha sauce to the glaze. Could also top the finished dish with crushed red pepper flakes.

Also, this thick sauce is very versatile! It can be used on chicken, beef & shellfish!