Ingredients

The following ingredients have 4 Servings
  • 20 oz salmon (cut into 4 even-sized fillets; see note 1)
  • 1/4 cup soy sauce (I use reduced sodium)
  • 3 tablespoons honey (or maple syrup)
  • 3 tablespoons water
  • 2 tablespoons mirin (see note 2)
  • 1 clove garlic (minced)
  • 1 teaspoon fresh ginger (minced; or 1/4 teaspoon powdered)
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instruction

  • Shake up the sauce- in a 1 pint jar, combine the soy sauce, honey, water, mirin, garlic and ginger. Shake it up, and set aside.
  • Bake- Arrange the salmon fillets in a 9 x 9 inch baking dish. Pour the teriyaki sauce over top. Bake at 425°F for 12 minutes, or until the salmon reaches 110°F (see note 3).
  • Thicken- Mix together cornstarch with 2 tablespoons of water. Pour it evenly over the teriyaki sauce in the baking dish, then use tongs to gently stir up the sauce. Return to the oven for 2-3 more minutes, until sauce is bubbly and thickened, and salmon reaches 125°F.
  • Rest- Allow to rest for 3-4 more minutes before serving.