The recipe below makes a generous amount of teriyaki sauce. You can drizzle the extra sauce over rice or steamed vegetables. I like to pour half of the sauce into a jar and keep it in the refrigerator for another meal.
Cook the fish 2 minutes less than your estimated time, then check for doneness. You can always pop it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon is best warm and flaking, but still a bit translucent even after resting.