Step 1

Preheat oven to 425˚F.

Step 2

In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.

Step 3

Bring the mixture to a boil and then turn the heat to low.

Step 4

Simmer for 5 minutes.

Step 5

In a small bowl, whisk together the cornstarch with 1 tablespoon of water.

Step 6

Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.

Step 7

Arrange the salmon on a baking sheet lined with foil, skin side down.

Step 8

Brush the entire surface, tops and sides, of the salmon with the teriyaki sauce.

Step 9

Bake the salmon for 10 minutes or until the fish flakes easily with a fork at the thickest part of the filet.

Step 10

Remove the salmon from the oven and rest for 3 minutes.

Step 11

Brush with additional sauce and sprinkle with sesame seeds, if desired.

Step 12

Serve immediately.