Salmon Teriyaki Recipe
Quick, easy, and simple. While I'm normally a stickler for making most things from scratch, for some things I think it really just makes more sense to take the semi-homemade approach to this salmon dish. (Admittedly, I do cringe slightly every time I hear that term.) I can sense the authenticity police coming after me already, but hey, who are we kidding? This is teriyaki. That's like looking for an authentic orange chicken recipe.
- 2 six-ounce fillets salmon, skin on
- 1 Tablespoon canola oil
- Salt and freshly ground pepper, to taste
- 2 Tablespoons bottled teriyaki sauce
- 1 Teaspoon fresh ginger, minced
- 1 Cup cooked Jasmine or short grain rice, for serving
Preheat the broiler.
Meanwhile, rub the oil all over the salmon fillets and season with salt and pepper, to taste. (Go easy on the salt since the teriyaki sauce already has a lot of sodium.) Measure out the sauce into a bowl and add the ginger. Set aside.
Place the salmon under the broiler and cook until the fish flakes easily but is still moist throughout, about 5 minutes. Remove from the broiler and brush on the sauce while still hot. Serve immediately with cooked white rice.