Got 2 coho salmon fillets and one steelhead trout fillet this weekend. The one salmon and trout I did with Dutch's maple glaze. I wanted to try something different with the other salmon fillet. I got some low sodium teriyaki and sprinkled that all over the salmon. I got a jar of pineapple preserves and heated up about 1/2 c (to make it easier to spread on the meat). This came out awesome...sorry Dutch, the boy like the pineapple one better He still loves the maple one and really liked it on the steelhead, which actually had flesh like salmon but with a trout looking skin...Next time I might try the peach preserves with a little horseradish for some kick!!