Step 1

Combine all sauce ingredients in a small saucepan and bring to a simmer. Cook, stirring occasionally, for about 12-15 minutes – until thick and reduced slightly. Keep in mind that the sauce will thicken even more upon cooling.

Step 2

Remove from the heat and set aside to cool. If you are in a hurry, transfer the hot sauce from the pan to a wide shallow bowl and it will cool faster. Additionally, you can move it to the refrigerator to cool even faster.

Step 3

While sauce is cooling, prepare the salmon. If desired, you can remove the scales from the salmon skin by scraping them off against the grain with a sharp knife over the sink. Clear away anything surrounding our sink because this process can be a little messy! Quickly rinse off scales under cold water and pat dry with paper towels. Remove pin bones using tweezers or a needle nose pliers.

Step 4

Move cleaned and dried salmon filet to a pyrex or large bowl. Add 1/4 cup of cooled marinade and turn to coat.

Step 5

Once coated, turn the fish to that the flesh side is down and move to the refrigerator to marinate for at least 30 minutes, or up to overnight.

Step 6

Set the rest of the teriyaki sauce aside.

Step 7

When ready to cook, preheat the oven to

Step 8

Once the salmon is ready, brush off any excess marinade and move to a baking tray lined with parchment paper, a silicone mat, or aluminum foil that is lightly coated with oil. Bake, flesh side up, for about 10-15 minutes, until just about done – basically when pressed with your finger the center of the filet should still feel a tiny bit soft. If you’re baking the salmon in one piece, it may take a little bit longer than 12-15 minutes, and if your salmon is on the thinner side, it will cook much faster – if it’s less than 3/4 inch thick I would check it after 8-10 minutes.

Step 9

Turn the oven up to broil and brush the salmon with some of the reserved marinade. Return to the oven and broil for about 2 or 3 minutes, watching it carefully so it doesn’t burn – just enough to caramelize and finish cooking.

Step 10

Remove from the oven and top with sesame seeds, cilantro, green onions. Serve alongside rice, quinoa, or cauliflower rice, a nice green vegetable, and the reserved teriyaki sauce.