Simple Salmon Teriyaki

When I'm having one of my lazy days of cooking, I feel like I can always turn to teriyaki. It's just one of those things that just puts itself together. This is easiest way I've found to make teriyaki.

All you need is:

• An electric grill or skillet
• I would avoid an actual grill if this if you're not used to cooking salmont since fish can easily burn.
• Cooked Rice
• Raw Salmon 
• I just buy the individually pre-packaged ones to make thawing easier.
• Seasonings
• You can use what you like but for me, my favorite is a combination of garlic salt, paprica and ginger.

To make actually put it together you just:

1. Season the top part of the salmon (don't worry about the bottom since you'll be taking the skin off anyway) and let it sit in the fridge for about 15 min. so that it can absorb the flavor. I normally spend this time cleaning and setting the rice up in the rice cooker. Then pre-heating the electric grill; even if it says non-stick, I still like to use a little bit of olive oil to coat the grill.

• For skillet cooking pre heating doesn't take as long just melt butter in the bottom of the pan and when it's completely melted, you're ready to cook.

I love this but it's such a pain to clean!

2. After taking the salmon out of the fridge I just threw it on the grill to cook for a few minutes. The cooking time can change depending on the thickness of the fish. I wait until most of it has changed from a bright pink color to an opaque milky peach. 

• If you're using a skillet start cooking the fish skin side down and start taking the skin off when the fish looks about halfway cooked.

3. I flip the fish over when its almost done cooking and use a fork to gently lift the skin off. In most cases the skin should just lift right off but if not, use to fork to lightly scrape the skin away from the fish. If you havent done this before, I would take the fish off the heat since you can always put it back.

4. You know the fish is done when its a consistent milky peach color. Fish does keep cooking for a little bit once you take it off the heat so it's fine if there is still a little raw in the center when you take it out of the heat.

*I've been on a diet so I make mine and my husbands plate a little differently. His plate (as seen above) is a lot of rice and covered with teriyaki sauce. For mine, I use the microwaveable veggies and plate it next to a cold salad with a smaller cup of rice.

• Don't use teriyaki to marinate the fish. Since it has sugar it will burn before the fish even has a chance to cook.