Ingredients

The following ingredients have 4 Servings
  • 3-4 salmon fillets (, 6 oz each)
  • 1 teaspoon (2g) black pepper
  • 1 tablespoon (8g) garlic (, minced)
  • ½ teaspoon (1g) ginger (, minced)
  • 2 tablespoon s (30ml) soy sauce
  • 1-2 tablespoons (12.5g-25g) brown sugar (, to taste)
  • 1 tablespoon (15ml) sriracha sauce
  • 1 ½ tablespoon (22.5ml) apple cider vinegar
  • ¼ cup (59.25ml) water
  • 1 teaspoon (2.71g) cornstarch
  • 2 green onions (, sliced)

Instruction

  • Preheat oven to 400 °F.
  • Grease a large baking pan (9x13), cast iron or baking sheet. If using a baking sheet, cover with foil and then grease for easier clean-up.
  • Season salmon fillets with pepper. Set aside.
  • In a medium mixing bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sriracha, apple cider vinegar, water, and cornstarch.
  • Place salmon fillets into a  large Tupperware, bowl or resealable bag along with the marinade for 20- 30 minutes in the fridge.
  • After marinating is complete, remove from the fridge and place salmon fillets in a baking dish. Bake for 12-15  minutes or until flaky once poked with a fork. Bake times may vary depending on the thickness of salmon fillets.
  • While salmon is baking, transfer the leftover marinade to a small saucepan. Place on medium heat, bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (about 3-4 minutes )  remove from heat and set aside.
  • Take salmon out and when fish is cooked to your liking, plate and pour teriyaki sauce on top or serve with extra sauce.
  • Top with green onions and serve with rice and broccoli