The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.
Ingredients
Kosher salt
1 pound salmon fillet, cut into 8 pieces
1/4 cup Canal House Teriyaki Sauce
Directions
Bring 1 1/2" water to a boil in a medium skillet. Season generously with salt; reduce heat to medium-low. Add salmon, skin side down, cover, and simmer gently until opaque throughout, 5–10 minutes. Transfer to a medium bowl as finished; remove skin and pour teriyaki sauce over.
DO AHEAD: Salmon can be made 3 days ahead; cover and chill.
