Salmon Teriyaki

Teriyaki Sauce

• 1.5 cups Soy Sauce
• 1 cup Sherry or Rice Wine Vinegar
• 0.5 cup vegetable or canola oil
• 1 cup brown sugar
• 0.5 tbsp garlic powder
• 0.5 tbsp ginger

Directions

1. Marinade small salmon filets overnight in the refidgerator. Flip once halfway through marinade to get even coating. For faster marindae times you can also cube the salmon into bite sized chunks as shown above.
2. Preheat oven to 400 and place salmon on baking sheet. Cook until done (filets take about 12 to 15 mins). Broil on high for the last 1 to 2 minutes to crisp the edges.
3. While salmon is cooking, make a small corn starch slurry of 1 tsp corn starch + 1tbsp cold water. Add slurry to a small pot or sauce pan with marinade sauce and another 2 tsp of brown sugar or maple syrup. Simmer on low until thickened and let cool. Remove any excess oil off top.
4. Drizzle the sauce over salmon (or fully coat it) and enjoy!