Baked Teriyaki Salmon
R. Skurski
2/3 cup Soy Vay Veri Veri Teriyaki
1 pound salmon filet
3 tableapoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon McCormick Hot Shot (ground black pepper and red pepper flakes)
Dip
1/3 cup sour cream
1/3 cup ranch dressing
1/3 cup horseradish
Cover a cookie sheet with foil for easy clean up, then brush foil with 2 tablespoons of olive oil.
Place fish on oiled cookie sheet, and brush with 1 tablepoon olive oil.
Sprinkle fish with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon McCormick Hot Shot.
Pour 2/3 cup of teriyaki over fish and bake for 20-25 minutes at 350 degrees or until flaky. DO NOT OVERCOOK.
Serve with dip made out of sour cream, horseradish, and ranch combined.
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