Baked panko-crusted teriyaki salmon

Ever just lack the will to cook? Some days, especially after a long day at work, even boiling water sounds like a real chore. The brain shuts down, and zejunkie exists only as a vessel for her bottomless abyss of a stomach.

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!

Ingredients:
4 fresh salmon filets
4 tbsp teriyaki sauce
pepper
olive oil
panko breadcrumbs
Optional: 1 tbsp sugar


Preparation:

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.

Cooking tip:
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.