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Easy Teriyaki Salmon

Last July, I filleted my first salmon. Prior to that, I have always purchased salmon fillets, which can cost almost twice as much as a whole salmon. After about an hour of work, I had a nice stash of sockeye salmon fillets ready to use and some to be frozen for use later.

I made this teriyaki salmon recipe last July which was well loved by everyone. Over the last few months, my salmon stash had been steadily dwindling. I had 4 salmon fillets left in my stash so I decided to make this recipe again.

The sweet and savory teriyaki sauce pairs wonderfully with the salmon. The best part is that you can even make the sauce a day or two ahead of time.

Drizzle some sriracha cream sauce all over.

1/4 cup soy sauce
1/4 cup brown sugar, packed
1-1/2 tsp fresh ginger, grated finely
2 cloves garlic, finely minced
2 tbsp honey
1 cup water

Cornstarch Slurry
1 tbsp cornstarch
1/8 cup cold water

2 large salmon fillets or 4 small/medium fillets

1. In a small saucepan over medium heat, mix soy sauce, brown sugar, ginger, garlic, honey and 1 cup water. Bring to a simmer, stirring occasionally.

2. Mix cornstarch and 1/8 cup water in a small bowl.

3. Once the sauce reaches a simmer, pour in the cornstarch slurry. Stir until the sauce is thickened and coats back the of a spoon. Allow the mixture to cool to room temperature. (If you are in a rush, fill a sink with cold water and place the saucepan to cool the sauce down quickly).

4. In an 8 x 8 inch glass baking dish, marinate the salmon fillets in teriyaki sauce for at least 30 minutes to overnight. Flip the fish once to make sure both sides are well marinated.

5. Preheat the oven to 400 degrees F.

6. Bake the salmon fillets in the marinade for 20 minutes, or until the fish flakes easily with a fork. Serve over rice with siracha cream sauce (recipe to come).

Source: Slightly adapted from Damn Delicious

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