How many of us are always buying teriyaki sauce and having it stored in the fridge. Some of the store bought sauces we do buy, is loaded with sodium and sugar, if you read the labels. I am guilty of this. But, what many of us don't know is that you may have all or some ingredients to make teriyaki sauce at home to go with your grilled chicken, salmon, fish, etc. This recipe is so simple and easy. Plus you can make it in just minutes!
Its sweet, salty, and slightly spicy! You can adjust the spice and sweet taste, by adding a little more honey or sriracha to your liking!
2 pound salmon fillet cut in about 6 pieces
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
Preheat the oven to 400 degrees Fahrenheit.
Pat and dry salmon fillets and place them on a baking sheet over parchment paper to prevent from sticking. Drizzle some olive oil and season with salt and pepper.
In a small mixing bowl. Whisk together the cornstarch and 1 tsp water. Set aside.
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.
Place the salmon in the oven on top rack and bake for about 12-14 minutes.
Drizzle over salmon and garnish with sliced scallions or green onions.
Note: You can adjust the spice and sweetness by adding more honey or sriracha.