two center-cut salmon filets (we’ve had luck using the frozen kind)
matzoh meal (you can use panko, but we were out so I used matzoh meal) about a half cup.
Pre-heat oven to 500 degrees. Pour Teriyaki sauce in the bottom of an oven safe dish. Place salmon skin side down in the dish and pour more Teriyaki over the fillets. Sprinkle matzoh over the salmon. Press into the fish to make sure it adheres. Pour more Teriyaki sauce over the fish. Put in oven. Bake for about 12 minutes or until the internal temperature of the salmon reaches 120 degrees.
In the future, I will leave off the matzoh coating. It didn’t really add much in the way of flavor, texture or anything else. I will also add more garlic and ginger to enhance the Teriyaki flavor. In this recipe it was too subtle.