Instructions: In a shallow bowl or baking dish, place the salmon skin-side down. Pour over the teriyaki sauce and set aside to marinate for 5 minutes.

Transfer the salmon to a plate, reserving the marinade. Scatter 1/2 teaspoon pepper over the skinless side of each fillet. Press gently to adhere. Heat a large nonstick skillet (or 2 smaller skillets) over medium-high heat. Add the salmon, skin-side up, and cook for 3 minutes. Turn and cook for 2 minutes.

Add the green onions, 1/4 cup water and the reserved marinade to the skillet and continue cooking the salmon to the desired degree of doneness, about 2 minutes longer for medium. Transfer the salmon to individual plates. Bring the sauce in the skillet to a boil. Spoon the sauce over the salmon. Serve immediately.

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