Ingredients

The following ingredients have 4 Servings
  • *NOTE: Prep time does not include marinating time*
  • 1 tablespoon oil
  • 4 salmon filets (skinless)
  • 1 clove garlic (minced)
  • ½ teaspoon ginger (minced)
  • ¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty)
  • ⅛ cup water
  • 2-3 tablespoons brown sugar (depending on how sweet you like it)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • green onions for garnish (if desired)
  • sesame seeds for garnish (if desired)

Instruction

  • Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
  • Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.
  • Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time). Cook 3-4 minutes on each side until desired doneness.
  • Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
  • Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.