1-2 lbs. salmon, trout or whitefish
1 bottle teriyaki sauce, any brand

Marinate 2 hours or more in refrigerator the fish of your choice covered in teriyaki sauce. Preheat oven to 425 degrees. Place the fillets in an oiled pan or on tin foil in pan. Tuck the tail section under so its the same thickness as the rest of the fish. Bake for 10 minutes per inch of thickness. Serve immediately with rice.