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Teriyaki Salmon

By Melissa Hamilton and Christopher Hirsheimer

4.7

(4)

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

Recipe information

  • Total Time

    10 minutes

  • Yield

    Makes 8 servings

Ingredients

Kosher salt
1 pound salmon fillet, cut into 8 pieces
1/4 cup Canal House Teriyaki Sauce

Preparation

  1. Step 1

    Bring 1 1/2" water to a boil in a medium skillet. Season generously with salt; reduce heat to medium-low. Add salmon, skin side down, cover, and simmer gently until opaque throughout, 5–10 minutes. Transfer to a medium bowl as finished; remove skin and pour teriyaki sauce over.

    Step 2

    DO AHEAD: Salmon can be made 3 days ahead; cover and chill.

TagsJapaneseEast AsianAsianSalmonFishSeafoodMainBreakfastLunchDinnerDairy FreeNut Free5 Ingredients or Fewer30 Minutes or LessQuickEasyMake AheadSimmerBon Appétit
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