Teriyaki Salmon

Salmon filets are a definite on our grocery list each week. Like chicken breasts, I find that they are quite versatile and take on the flavor of the herbs, spices and sauces we pair with them. During the winter, I like a more hearty variation, such as this version inspired by several trips to our favorite Japanese steakhouse. When paired simply with frozen teriyaki style vegetables, this dish practically makes itself.

1 lb. Salmon Filet
Teriyaki Sauce or Glaze
one large bag of teriyaki style vegetables (peas, water chestnuts, carrots, etc.)

Preheat the oven to 350. Season the raw salmon as you like with sea salt, cracked black pepper and a light dusting of garlic powder. Remove the salmon skin, if attached. Bake salmon in a lightly coated glass dish for approximately 15 minutes. Depending on the thickness, this may take longer. Heat the oven to Broil, and brush teriyaki glaze on top of the salmon. When broiler is heated, broil salmon for about two minutes to caramelize the sauce.
While the salmon is baking, prepare the vegetables according to package directions.