1 large (1 1/2 – 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, skin on
kosher or sea salt and freshly cracked black pepper to taste
1 teaspoon sesame oil
3-4 orange slices
1/2 cup low sodium soy sauce (use gluten free tamari or coconut aminos for paleo-friendly version)
3 tablespoons rice wine vinegar
3 tablespoons honey
2 teaspoons of sesame oil
1/2 teaspoon of grated fresh ginger
2 cloves garlic, minced
1/3 cup orange juice (about half an orange)
2 1/2 tablespoons cornstarch (or can use arrowroot starch)
2/3 cup chopped pineapples (can also use crushed, drain or leave out water if using the juice)
1-2 tablespoons water, as needed to thin out sauce
sliced green onions, chopped fresh cilantro
Preheat oven to 400 F degrees. Line a baking sheet with a large parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.
In a saucepan over medium-high heat, whisk together soy sauce, vinegar, honey, sesame oil, orange juice, garlic, ginger and cornstarch. Bring to a boil and allow to thicken and bubble. Add pineapple (and water as needed if sauce is too thick) then pour enough sauce to evenly cover salmon (reserving some for drizzling before serving). Fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon).
Bake in preheated oven for 12-16 minutes, or until the salmon is fully cooked depending on how large your fish is. Turn to broil and cook for an additional 4-5 minutes (folding down parchment paper or foil), or until caramelized and slightly charred.
Cut into sections, discard skin and serve immediately with extra sauce drizzled on top and your favorite sides, garnished with green onions and cilantro.