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
8 Servings
Ingredients
Kosher salt
1
pound salmon fillet, cut into 8 pieces
¼
cup Canal House Teriyaki Sauce (click for recipe)
Need to make a substitution?
Preparation
Step 1
Bring 1½" 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 each piece 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.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 3.5 Saturated Fat (g) .5 Cholesterol (mg) 30 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 2 Protein (g) 11 Sodium (mg) 160