Half of this delicious salad is a meal all by itself!!
Marinate the salmon in the teriyaki sauce for approximately 1 hour in the refrigerator. Combining the two in a food-safe plastic bag will do the trick. I always turn mine upside down so the flesh is sitting directly in the marinade.
Hard boil your eggs and remove the shells. Then chop.
When the salmon is finished baking, allow it to cool slightly and then remove the skin.
Cut up the salmon into chunks or shred with forks.
Toss everything together in a bowl with the dressing and divide in half to share or save for tomorrow's lunch.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also, the teriyaki sauce is not included in this data. You will have to factor in the data from that recipe as well.