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Teriyaki Salmon

Created by Meggins on June 7, 2012

1/2 teaspoon black pepper
Dash cayenne
2 tablespoons sesame seeds
2 teaspoons brown sugar, to sprinkle on top of fish before cooking using 2 teaspoons for all the fillets

Step 1: In a gallon-size ziplock bag, combine the teriyaki sauce, oil, garlic, green onion, black pepper and cayenne (if using, and sesame seeds. Squeeze the bag a little to mix everything together.
Step 2: Add the salmon fillets (fresh or still frozen) in a single layer. Remove excess air from bag, seal, and make sure fillets are covered on both sides in the marinade. Place the salmon in the fridge to marinate for 4 hours (if fresh), or for 2 days to thaw and marinate if still frozen (don't thaw the fish first place frozen with the marinade).
Step 3: When you're ready to cook the salmon, remove the fillets from the bag and place them in a shallow dish* in a single layer (skin side down if the salmon has skin). Pour 1/4 to 1/3 cup of the marinade over the fillets, and sprinkle 2 teaspoons total of brown sugar over all the tops of fish fillets.
Step 4: Bake in a preheated oven at 350 degrees for 18-20 minutes, or until salmon flakes with a fork, don't bake too long or the salmon will be dry!