Salmon, marinated for a couple of hours in a tasty teriyaki(ish) sauce, then baked in the oven for a surprisingly short time makes for a very good dinner.
•1-1/4 cup teriyaki sauce*
•1/4 cup Sherry Peppers Sauce**
•1 salmon filet
*I used Trader Joe’s Soyaki Sauce, but feel free to use your own fave, or, try this nifty, simple, home made Terryaki sauce.
**No Sherry Peppers? Bummer for you! But, you can just use more teriyaki sauce, or mebbe even plain ole pineapple juice.
Whisk the teriyaki together with the Sherry Peppers Sauce until well blended, then pour out 1/2 cup into a jar and set aside.
Pour the remaining teriyaki and Sherry Peppers over the salmon filet in a gallon zipper bag, flip the bag a couple of times to coat the salmon well, then stash in the fridge for a couple of hours.
Remove the salmon from the marinade (discard the marinade) and arrange, skin side down, on a foil lined baking pan.
Turn the broiler on and arrange the top rack so it is four inches from the heat.
Place the baking pan with the salmon under the broiler and cook for five or six minutes.
Remove from the oven, brush the salmon with the reserved sauce, and return to the broiler for another five or six minutes, until the salmon is opaque and flakes easily.
Note: check the thickest part of your filet, I cut ours in half and popped it back under the broiler for another couple of minutes.
I split the filet in two, confirmed that it was well and truly opaque throughout and nicely flaky, then served it with our favorite yellow rice and stir fried asparagus; with freshly chopped parsley sprinkled over all for an extra hit of flavor.