Printer-friendly Quick & Easy Salmon Teriyaki

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Quick & Easy Salmon Teriyaki

Ingredients:

-up to 4 boneless salmon filets, skinned

-Hot sauce (like Tobasco) to taste

-2 tablespoons soy sauce

-1 cup pineapple juice

Directions:

Chef’s Note: If you have to skin the salmon, I find that a half-thawed, half-frozen filet is the best stage in which to do so. A sharp knife will give you the cleanest and evenest cut before the raw fish has gone completely soft.

Begin by preheating your oven to 400 degrees. Prepare up to four boneless salmon filets, skinning if necessary. Poke a few knife slits into each filet to help it soak up the marinade and stay moist in the oven.

Place the prepared filets in the bottom of a baking dish. Douse with hot sauce (like Tobasco or Fred’s) to taste. I like a LOT of it on there. It sure helps clear the old sinuses!

Next, shake about 2 tablespoons soy sauce over the raw fish. Pour 1 cup pineapple juice over the meat, lifting the bottoms momentarily to allow some of the sauce to move underneath the fish.

When oven is hot, place uncovered dish on the center rack. Bake approximately 20 minutes, but start checking it at fifteen-minute mark just to be safe.

You can speed up the bake time by a couple of minutes, if necessary, by covering the dish with aluminum foil and upping the temp to 450. In this case, you’d want to start checking it after about ten or twelve minutes.

The fish is ready when the top breaks away easy with a “test” fork.