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  • Writer's pictureLulu Perez

Teriyaki Glaze

Yield: Serves 6-8 salmon fillets

Makes about half cup


  • ⅓ cup low sodium soy sauce

  • 2 cloves of garlic, minced

  • ¼ tsp grated ginger

  • 2 tsp rice wine vinegar

  • 3 tbsp honey or brown sugar

  • 3 tsp sriracha

  • 2 tbsp water

  • 1 tsp cornstarch

  • 1 tsp water


  1. In a small mixing bowl. Whisk together the cornstarch and 1 tsp water. Set aside.

  2. In a small sauce pot, combine soy sauce, garlic, ginger, rice wine vinegar, honey, sriracha, and 2 tbsp water. Add salt and pepper to taste. Heat the sauce just a little. Add the cornstarch/water slurry to the sauce and simmer until slightly thickened for about 3-5 minutes on very low heat. Set aside or pour in a serving dish.

Note: You can adjust the sweetness or spice by adding more honey or sriracha. Taste as you go!

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