Pineapple Teriyaki Salmon

2 tablespoons brown sugar 2 tablespoons soy sauce 1 teaspoon finely grated orange zest 1 - 6 ounce can pineapple juice ½ teaspoon salt, divided 2 teaspoons canola oil 4 - 6 ounce salmon fillets ¼ teaspoon freshly ground pepper Grated orange rind (optional)

Combine first 4 ingredients and ¼ teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to ¼ cup (about 15 minutes). Set aside. Turn oven to broil or heat grill to medium-high. If cooking in the ovenHeat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining ¼ teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; broil at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.