Easy Salmon Teriyaki

Pan-fired Salmon Teriyaki

Baked Salmon Teriyaki

One of my easiest potluck dishes is Salmon Teriyaki. Last time we had a graduation party for some students, I had no time to prepare an elaborate dish so I dropped by the store to get a whole frozen fillet of salmon and teriyaki sauce. Normally, I would butterfly the salmon into single portions and and pan fry them. This was not an option because of time constraints so I decided to partially thaw the salmon, cut it into small portions (this is important to cook it faster and evenly), baked it at 350 F and broiled it after 30 minutes. The result was unexpectedly very moist salmon, you'd think it was slow poached for hours, with a mild teriyaki flavor. I'm not sure if partial thawing of the salmon accounted for the moistness of the dish. Chopped scallions from my garden gave a refreshingly, sharp onion flavor to the dish. Here's the recipe:

1 whole frozen fillet of salmon
1/2-1 cup teriyaki sauce
1/2 c scallions, chopped
2 Tbsp butter (cut into small portions)
red pepper flakes

Thaw the salmon. Cut into small portions and lay evenly (skin side down) on a single layer in a baking dish sprayed with nonstick spray. Pour teriyaki sauce over the fish and add cubes of butter and green onions. Add red pepper flakes or hot sauce if you wish. Bake for 20 minutes at 350 F then broil for 30 minutes or so depending on how toasted you want the surface to be. Serve hot or cold.