4 6-oz. boned – center-cut salmon fillets with skin on*
1/2 cup teriyaki sauce
12 teaspoon coarse-ground black pepper
1/2 cup chopped scallions
2 tablespoons water
Place salmon in a 1-gallon zip-seal bag and add teriyaki sauce. Seal bag and toss to coat. Let marinate 5 minutes.
Remove salmon from marinade, reserving the teriyaki sauce. Press a portion of the pepper into skinless side of each fillet. Heat a large nonstick skillet over high heat. reduce heat to medium-high and put salmon, skin side up, in a single layer into pan and cook 3 minutes. Turn and cook 2 minutes more. Meanwhile, combine scallions, reserved marinade and water. Add to skillet. Heat 1 to 2 minutes or until salmon is cooked as desired. Serve immediately with pan sauce.
Serves 4
*Note:
I prefer cooking fish with the skin removed.