Teriyaki Salmon

If you thought the balsamic glazed salmon from last month was good, wait until you try this.  This homemade teriayki sauce (previously featured in the recipe for Bacon-Wrapped Teriyaki Chicken Skewers) is so delicious that I just want to eat it with a spoon.  We had some extra sauce after making the salmon and we were looking for anything we could think of to put it on, just so we would have an excuse to eat more teriyaki sauce.  Don't get me wrong, I still use the store-bought teriyaki sauce & marinade--it definitely has its place, like in recipes where it is just one part of a more complex marinade.  But if I'm just using a straight-up teriyaki sauce, it is totally worth going homemade.  So not only is this salmon incredibly tasty, when you sprinkle the green onion and sesame seeds on it, it is about the prettiest looking salmon dish I've ever made.

Teriyaki Salmon

Number of Servings: 6
Time to Prepare: 25 minutes

• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp pepper
• 6 (6 oz) salmon fillets
• 2-3 green onions, chopped
• sesame seeds

Preheat oven to 400 degrees.

In a medium saucepan, combine cornstarch, cold water, sugar, soy sauce, cider vinegar, garlic, ginger, and pepper and whisk together.  Bring to a boil over medium-high heat and cook, stirring frequently, until sauce is thickened and bubbly.  Remove from heat.

Spray a 9x13 pan with non-stick spray (line with foil before spraying for even easier clean-up).  Place the salmon fillets in the pan.  Set aside about 1/3 of the teriyaki sauce.  Use the remaining sauce to brush the tops of the salmon generously with sauce.  Bake for 15-19 minutes, until salmon flakes easily with a fork.  Place on serving dish and brush with reserved teriyaki sauce.  Sprinkle with chopped green onion and sesame seeds.

Source: adapted from Cooking Classy and Our Best Bites
Produce Used: Garlic, green onion