Ingredients:

  • 4 salmon fillets (6 oz/170g each), skin on or off
  • 1/3 cup (80ml) low-sodium soy sauce
  • 2 tablespoons (30ml) honey or brown sugar, packed
  • 2 tablespoons (30ml) rice vinegar or apple cider vinegar
  • 1 tablespoon (15ml) sesame oil
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
  • 1 teaspoon cornstarch
  • 1 tablespoon (15ml) cold water
  • Sesame seeds
  • Sliced green onions (scallions)

Instructions:

  1. In a small saucepan, whisk together soy sauce, honey (or brown sugar), rice vinegar (or apple cider vinegar), sesame oil, minced garlic, and grated ginger.
  2. Bring the sauce to a simmer over medium heat, stirring occasionally.
  3. In a small bowl, whisk together cornstarch and water to form a slurry. Gradually whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens slightly (about 1-2 minutes). Remove from heat.
  4. Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or aluminum foil for easy cleanup. Place salmon fillets in the prepared baking dish.
  5. Pour half of the teriyaki sauce over the salmon fillets, ensuring they are well coated. Reserve the remaining sauce for serving.
  6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Drizzle the remaining teriyaki sauce over the baked salmon. Garnish with sesame seeds and sliced green onions. Serve immediately.