Baked Teriyaki Salmon

I’m posting this recipe after one of my friends challenged my definition of lazy.  She said, “I won’t make it if it takes more than 5 minutes.” Image result for shocked emoji .  Well…challenge accepted.

Say hello to “marinade”, specifically store-bought marinade. I’ve tried many marinades to find the best one that will make that super cheap frozen Safeway salmon taste halfway decent.  My favorite is the Soy Vay Island Teriyaki marinade.


The cute story on the bottle was the first thing that caught my eye. A Jewish boy meets a Chinese girl, falls in love, and decide to combine the flavors of their culture into flavorful marinades. My husband is Jewish/Japanese and I’m Chinese, so how could I not give them a try? It’s savory and sweet with a hint of pineapple.

If you only count the prep time, then this qualifies as a 5-minute recipe.

Shallow baking pan
Large ziplock bag

Four fresh or defrosted salmon fillets
3/4 cup of soy vay teriyaki sauce

1) Add the salmon fillets to the ziplock bag and pour in the marinade. Gently massage the marinade into the salmon with your hands. Seal the ziplock bag and leave it in the fridge for at least 2 hours (the longer the better).

2) Preheat oven to 375. Line the baking sheet with foil and place the salmon on top of the foil. Bake for about 35 minutes or until the salmon flakes easily.

Serve with rice and dinner is ready!


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