So this is a quick recipe with minimal fuss, and also an excellent solution for those times you've got guests on a day you don't have the energy to cook. I love using panko instead of traditional breadcrumbs, it's so light and fluffy and crispy!
4 fresh salmon filets
4 tbsp teriyaki sauce
Optional: 1 tbsp sugar
1/ Marinate the salmon filets in the teriyaki sauce, skinless side down, for about 20 minutes. The longer it is left to marinate, the stronger the teriyaki flavour will be.
2/ Preheat the oven to 180°C.
3/ Transfer the salmon into an ovenpoof dish. Pour some of the marinade onto the filets and add pepper to taste.
4/ Sprinkle the panko generously to create a nice crust. Splash some olive oil onto the filets over the breadcrumbs.
5/ Bake for 8 minutes.
Optional: Reduce the remainder of the marinade with some sugar to make a quick sauce.
The baking time should be adjusted according to the size of the salmon filets. I prefer slim but thick slabs, such that the crust is crispy but the interior is moist and barely cooked.