Ingredients
Directions
Line a large baking sheet with foil and coat with cooking spray. Roast salmon for 10 minutes per inch of thickness at its thickest part.
Rinse under cold water; pat dry.
Place on baking sheet.
Whisk oil with teriyaki. Brush inside and out with mixture.
Spread half of seeds in cavity. Sprinkle the remaining seeds over top.
Roast, uncovered, in centre of oven until a knife point inserted into centre of salmon feels warm.
Cut into serving pieces.
Refrigerate leftover salmon and serve cold the next day
By Darlene in Mississauga
Related: 
Baked Salmon Recipes
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