Updated: Jan 8, 2018
Teriyaki salmon, one of the household dishes in Watson's kitchen, is simple, versatile, and delicious. It's pretty much the epitome of Watson-ness!
Teriyaki sauce: Please see Watson's Pantry for a collection of our favorite teriyaki sauces. In this picture, we used Kikkoman's Teriyaki Korean Sauce, that has a slight kick of spiciness to it.
Skinless salmon fillet
Preheat oven to 400 degrees F.
Wash salmon fillet thoroughly. Pat dry with paper towels. Lay the fish in a baking dish, smooth/skinned side up.
Pour teriyaki sauce liberally over salmon fillet. You need about 1/2 cup for each pound of salmon.
Place the dish in oven. Bake for about 25 minutes uncovered. For better results, 15 minutes after baking, take out the dish and spoon or brush the sauce over the salmon and return the dish to oven for continued baking.
Watson’s Note: The salmon will be EXTREMELY HOT with bubbly sauce when it comes out of the oven, so you need to let it cool down for at least 10 minutes before serving.