Teriyaki Salmon

By MormonFoodie

This is a really quick fix, making it perfect for a weeknight meal, or any other day you don't have much time.

As with everything I make, this version isn't quite authentic. I prefer to add lime juice, instead of rice vinegar, to offset the sweetness of the teriyaki sauce. I think it gives the dish a lighter flavor.

Ingredients

• 3 pounds salmon fillets
• 1/3 cup bottled teriyaki sauce
• 3 tablespoons lime juice
• 2 cloves garlic, minced
• olive oil
• dash of salt

Preparation

Step 1

Skin the salmon and cut into 6 fillets. If you like the skin, by all means leave it on. I suspect it makes for a more tender fillet. I take it off because my kids make “icky faces” and won't eat it, otherwise.

Put the fillets in a large bowl and pour the teriyaki sauce and lime juice over the fish. Spread the minced garlic evenly over the fillets. Do not add the salt. There's plenty of salt in the teriyaki sauce. If you add more, the fish will lose it's juices. Toss gently and let marinade for about 30 minutes on the counter. Go prepare the side dishes while you wait. (We had a tossed salad and buttered rolls.)

Heat a large skillet on medium-high. Add the oil and heat until shimmering, but not smoking. Shake off the excess marinade and put the fillets in the hot pan. Reduce heat to medium and cover. Cook for about 4 minutes and turn the fillets over. Sprinkle with the merest dash salt. Cover and cook for an additional 3 minutes. Remove from the heat, and the pan. Let rest for about 2 minutes (this completes the cooking process without overcooking the fish).