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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. For glaze, in a small saucepan, combine pineapple juice concentrate, water, soy sauce, cornstarch, brown sugar, sesame oil and crushed red pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Preheat broiler. Line baking sheet with foil; lightly coat with cooking spray. Place fish fillets, skin-sides down, on prepared baking sheet. Drizzle salmon with a few tablespoons of the glaze; sprinkle with black pepper.
Broil 4 inches from the heat for 10 to 12 minutes or until fish flakes easily when tested with a fork. Place fish on serving plates; drizzle with the remaining glaze.