Easy Teriyaki Salmon
- *NOTE: Prep time does not include marinating time*
- 1 tablespoon oil
- 4 salmon filets skinless
- 1 clove garlic minced
- ½ teaspoon ginger minced
- ¼ cup low sodium soy sauce It is important to use low sodium. I find regular makes the sauce too salty
- ⅛ cup water
- 2-3 tablespoons brown sugar depending on how sweet you like it
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- green onions for garnish if desired
- sesame seeds for garnish if desired
Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.
Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time). Cook 3-4 minutes on each side until desired doneness.
Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.