(When using fillets, I usually remove the bottom skin of the fish since it makes it easier to marinate throughout.)
Spray the bottom of the pan with Pam (or whatever) and sprinkle a small amount of garlic powder over it. Lay the fish on the pan and sprinkle the top with a little garlic powder. Mix up marinade:
1/3 seasoned rice wine vinegar, lite (Kosher)
1/3 water
1/3 teriyaki marinade
(It can be tablespoons, 1/8 cup, 1/4 cup, etc., each, depending on the amount of fish you are using.) Pour marinade over fish and let stand for half the time you are marinating, then turn over the fish and marinate the other side for the balance of the time. Or use a sealed plastic bag and turn it over.
Preheat oven to about 375 degrees; spoon a little marinade over the top of the fish, sprinkle either dried parsley flakes (crushed), or dried dill weed or freshly snipped dill over the top of the salmon, bake between 10-15 minutes (depending on the thickness of the fish), then put under the broiler for 3-5 minutes. If you have a lot of thick fish, you may need more time, just use your judgment. Enjoy! (The mahi-mahi was done the same way except that I crushed some tarragon with the parsley and sprinkled it on top.)
Another easy way I do salmon is to lay it out the same way as above on the pan, pour a little lemon or lime juice, or some white wine over it; make a sauce out of either sour cream or fat-free yogurt mixed with dill, smear it over the top and bake it in the oven for about the same length of time.
