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Preheat oven to 425 degrees F
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 center of oven until a knife point inserted into center of salmon feels warm.
Cut into serving pieces.
Refrigerate leftover salmon and serve cold the next day.
By Darlene in Mississauga
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My husband caught his first salmon the other day, but neither of us really know a good way to cook a whole salmon. Do any of you have any good methods and/or recipes?
By Stella from Manchester, WA