Teriyaki Salmon

• 4 salmon filets (1 1/2 to 2 lbs)

• 2 tbsp oil

Sauce

• 2 tbsp soy sauce

• 1/4 cup water

• 1 1/2 tsp brown sugar

• 1 tsp garlic, minced

• 1 tsp ginger, minced

• 2 tsp honey

• 2 tsp cornstarch

• 2 tsp cold water

• 1/2 tsp sesame oil

• 2 green onions, chopped

1. Preheat oven to 400

2. In a small sauce pan, combine soy sauce, water, sugar, garlic, ginger, honey and sesame oil.

3. Stir until combined and sugar is dissolved.

4. In a small bowl combine cold water and cornstarch.

5. Turn heat to medium, whisk in cornstarch mix and bring to a boil.

6. Turn off heat. Mixture should be thicker. Add green onions.

7. In a large sauce pan or cast iron, add oil and heat on medium high.

8. Add salmon filets skin side up.

9. Cook for 3-5 mins or until brown.

10. Flip fish to skin side down and cook for 2 mins.

11. Place fish in oven and cook for an additional 5-10 mins or until internal temp reaches 145.

12. Remove fish from oven and top with teriyaki sauce.

Notes/Quick Tips:

• Since the teriyaki sauce has salt in the soy sauce you don’t need to add any salt to the salmon. If you use low sodium soy sauce, you might need to add salt but taste your filet first before adding.

• You can use a ginger paste or ginger powder as a substitute for minced ginger.

• You can make this with most fish. i.e. cod, tilapia etc.