Teriyaki Salmon

I didn't really ever eat fish growing up. As I've gotten older I've realized that seafood and fish other than a can of tuna can be pretty good. The fact that hubby likes seafood and requests it means we eat it a little more often that I would think to make it. We went to a restaurant once that had a great Teriyaki Salmon dish. We decided to make something similar at home. I'm betting it doesn't taste much like the stuff at the restaurant did but it was still good. At least, I think it must be good because hubby has asked me to make it more than once.

Teriyaki Salmon

• 1/4 cup lemon juice
• 1/4 cup teriyaki or soy sauce
• 1 teaspoon ground mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 - 2 tablespoons brown sugar (I use more if I use soy sauce and less if I use teriyaki sauce)
• 2 tablespoons vegetable oil
• 4 6 oz salmon steaks

In a large resealable plastic bag or shallow glass container, combine together lemon juice, teriyaki sauce, mustard, ginger, garlic, brown sugar and oil. mix well. Set aside 1/4 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate and let marinade for 1-1/2 hours, turning once. Drain and discard marinade. Heat a frying pan or skillet to medium heat. Lightly spray/coat with cooking oil. Place salmon on pan. Brush with reserved marinade. Cook for 3-5 minutes. Flip salmon steaks and cook another 3-5 minutes until salmon is cooked through.