Teriyaki Pineapple Salmon (4 ingredients)

3 tablespoons teriyaki marinade, I used Kikkoman brand, less-sodium and gluten-free or use your favorite
1 can pineapple slices (in 100% pineapple juice) you’ll use 2 slices for this recipe plus 2 tablespoons pineapple juice
Juice of 1 lemon
2 salmon filets (5 ounces each)

In a small bowl, combine teriyaki sauce, pineapple juice from can of pineapple slices and lemon juice. Add salmon to a bowl or deep dish and pour 2 tablespoons marinade over it. Save the rest for glaze. Place salmon in refrigerator for at least 30 minutes. Can refrigerate up to several hours.
Preheat broiler. Line a baking pan with foil and coat with cooking spray. Place salmon on baking pan. Discard marinade. Pour 1 tablespoon fresh teriyaki marinade on top of salmon.
Broil for about 4 to 5 minutes. Turn over, top each with 1 slice of pineapple. Pour remaining marinade over each piece and broil for about 4 to 5 minutes more. Check to make sure salmon is cooked through.

Serving: 5ouncesCalories: 260kcalCarbohydrates: 14gProtein: 29gFat: 9gSaturated Fat: 1gCholesterol: 78mgSodium: 547mgSugar: 12gPlus Points: 6