Teriyaki Salmon

Ingredients

• 4 salmon fillets, (about 6 ounces each)
• 1 teaspoon (2g) black pepper
• 1 tablespoon (8g) minced garlic
• ½ teaspoon (1g) minced ginger
• 2 tablespoons (30ml) soy sauce
• 1-2 tablespoons (12g-25g) brown sugar (to taste)
• 1 tablespoon (15ml) sriracha sauce
• 1½ tablespoons (23ml) apple cider vinegar
• ¼ cup (60ml) water
• 1 teaspoon (3g) cornstarch
• 2 green onions, (sliced)

Steps

1. 1

   Preheat oven to 400°F (205℃).

2. 2

   Grease a 9x13 baking pan, oven-proof cast iron skillet, or baking sheet. If using a baking sheet, cover it with foil and then grease it for easier clean-up.

3. 3

   Season salmon fillets with pepper. Set aside.

4. 4

   In a medium mixing bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sriracha, apple cider vinegar, water, and cornstarch.

5. 5

   Place salmon fillets into a large Tupperware bowl or resealable bag. Pour the marinade in and coat the fish well. Marinate for 20-30 minutes in the fridge.

6. 6

   After marinating, take the salmon fillets from the fridge and place them in a baking dish. Bake for 12-15 minutes or until flaky when poked with a fork. Cooking time varies depending on the thickness of salmon fillets.

7. 7

   While salmon is baking, pour the leftover marinade into a small saucepan. Heat on medium, bring to a boil, turn heat down, and simmer, stirring occasionally, until slightly thickened (3-4 minutes). Remove from heat and set aside.

8. 8

   Take salmon out of the oven when cooked to your liking. Serve on a plate, pour extra teriyaki sauce on top, or serve it on the side.

9. 9

   Garnish with green onions and serve with rice and broccoli.