Use the freshest salmon available and a low-sodium teriyaki sauce to get the best flavors.
Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 4 center-cut salmon fillets (6 oz. each), skin on
- ½ cup low-sodium teriyaki sauce
- ½ tsp. freshly ground black pepper
- 1 Tbsp. olive oil
- 2 bunches scallions, sliced thin on the bias
- ¼ tsp. salt
- Remove any bones from the salmon. Place the salmon in shallow casserole dish. Cover with teriyaki sauce and allow to marinate in the refrigerator for 10 minutes.
- Remove the salmon from the marinade and reserve the marinade. Press ½ teaspoon pepper into the skinless side of each salmon fillet.
- Heat oil in a large skillet over medium high heat until almost smoking. Cook the fillets skin side up and uncovered over medium-high heat for 3 minutes. Turn over and cook for another 3 minutes, or until the skin is golden brown and crispy, then turn to very low heat.
- While the salmon is cooking on low, combine scallions with the reserved marinade. Add the marinade and ¼ cup water to the pan with the salmon. Bring to a simmer and cook, uncovered, until the salmon has reached serving temperature. Season with salt. Serve immediately.