Step 1

Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.

Step 2

Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.

Step 3

Place salmon filets in the ziplock bag and marinate for 30 minutes.

Step 4

Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).

Step 5

Cook 3-4 minutes on each side until desired doneness.

Step 6

Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.

Step 7

Add cornstarch and water to a small bowl and whisk to combine.

Step 8

Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.

Step 9

Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.