Ingredients

4 fillets (4 ounces each) wild Alaskan salmon

1/4 cup Lawry’s Teriyaki Marinade

1 can (20 ounces) diced pineapple, drained

4 sheets (12" x 18") aluminum foil

nonstick cooking spray

Preparation

  1. Cut salmon fillet into four pieces
  2. Spray pieces of foil with nonstick cooking spray. Place one fillet in the center of each piece of foil. Drizzle each fillet evenly with marinade and top with 1/4 cup of pineapple.
  3. Fold foil lengthwise, bring up the sides and fold down several times to create a slight dome over the fillet. Pinch the folds to make an airtight seal. 4 Bake at 425 degrees for 20 minutes until salmon flakes with a fork.