¼ cup dry sherry
1 teaspoon brown sugar
2 tablespoons miso paste
4 (6-ounce) salmon fillets
½ teaspoon seasoned pepper
In a medium saucepan over high heat, cook the pineapple juice, soy and sherry for 20 minutes.
Change the oven temperature setting to broil.
Cook salmon under broiler until the glaze begins to brown – 2 to 3 minutes.