What You'll Need
Cook It Up!
Pat salmon dry with a paper towel, and lightly season both sides of the salmon with Kevin’s All-Purpose Seasoning.
Place salmon in a plastic sealable bag, and cover with 1/2 of Kevin’s Teriyaki Sauce pouch. Keep the fillets skin-side up in the marinade until you’re ready to cook. Marinate the fish for as little as 15 minutes, but no longer than 8 hours in the fridge.
Marinating the skin-side up allows the flesh of the fillet to actually absorb that delicious sauce!
When you’re ready to cook, heat your oven to 400 ºF. Remove the salmon from the fridge and place skin-side down onto a baking sheet lined with parchment paper. Cover with remaining marinade from plastic bag.
Cooking skin-side down will allow the top of the flesh to turn a beautiful, golden brown color. You’re welcome ;)
Bake in the oven for 10-15 minutes or until desired doneness.
We prefer a medium-cooked salmon, about 130-135 ºF in the thickest part of the fillet.
Carefully remove your salmon from the baking sheet and add to a serving platter or straight to your plate. Drizzle with remaining sauce from Kevin’s Teriyaki sauce pouch. Garnish with green onions and sesame seeds. Yum!