Bring some sweet magic to salmon, or any other firm, flakey fish.

Abracadabra Roasted Teriyaki Salmon
Gluten-Free

Ingredients
4 4oz. salmon filets, or 1 1 lb piece
2-4 tablespoons teriyaki sauce, either homemade or your favorite bottled version (for GF, check sauce bottle label)
1 generous tablespoon Abracadabra™ Blend, or bit more, if desired
Kosher salt and freshly ground black pepper, to taste,
Finely chopped cilantro or Italian parsley, to garnish (optional) Instructions
Preheat the oven to 425˚. Place salmon on a parchment-lined baking sheet and blot with a paper towel. Check for small pin bones and remove them with a pair of tweezers.
Brush the teriyaki sauce on the fish, then sprinkle with Abracadabra Blend.
Roast the fish for 15-17 minutes, until it is flakey and is oozing out some white fluid (albumin; it’s protein from the flesh, totally harmless). Remove the fish from the oven and let it sit for a minute or two.

Serve with steamed Bok choy, broccoli, or sugar snap peas cooked with a little teriyaki sauce if you like, and steamed rice, or cauliflower rice as a low-carb option. 

Note - This recipe easily doubles or triples, so prepare as much fish as the number of people you are serving, increasing the ingredient amounts accordingly. It's a fluid recipe, so don't fret about using too much or too little. You can always adjust the seasonings after cooking.