Prep 15 mins
Cook 15 mins
- 29.58 ml rice vinegar
- 29.58 ml teriyaki sauce
- 2.46 ml dark sesame oil
- 1.23 ml chili oil
- 453.59 g salmon fillet
- In a bowl combine marinade ingredients.
- Place salmon in a glass baking dish-pour the marinade over the fillets.
- Let stand 10 minutes at room temp.
- Bake at 425: 10-15 minutes basting once or twice with the pan juices until the fish flakes easily with a fork.
This was really quick, easy, and yummy! I didn't have chili oil, but I threw in a little ginger and wasabi, instead, and it came out really well. :) (I didn't go overboard on the wasabi, as I didn't want it to be too hot.)