Teriyaki Glazed Salmon

You may never go indorse to fowl after this.

Teriyaki Glazed Salmon


  • 4 6-oz. salmon filets
  • 1 lb. green beans, ends trimmed
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 8 tbsp. teriyaki sauce, plus more for serving


  1. Preheat oven to 425º and connective a rimmed baking wrapping with sheepskin stuff.
  2. Coif river on lamination pan with river beans around it. Splash oil over gullible beans and patter unripe beans and salmon with saltiness and seasoning.
  3. Circulate teriyaki sauce, most 2 tablespoons per piece, over salmon. Bake until river easily flakes with a fork, nigh 15 transactions. Disappear from oven and drizzle with more teriyaki sauce, if wanted.

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