Step 1

Preheat oven to 400 °F.

Step 2

Grease a large baking pan (9x13), cast iron or baking sheet. If using a baking sheet, cover with foil and then grease for easier clean-up.

Step 3

Season salmon fillets with pepper. Set aside.

Step 4

In a medium mixing bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sriracha, apple cider vinegar, water, and cornstarch.

Step 5

Place salmon fillets into a  large Tupperware, bowl or resealable bag along with the marinade for 20- 30 minutes in the fridge.

Step 6

After marinating is complete, remove from the fridge and place salmon fillets in a baking dish. Bake for 12-15  minutes or until flaky once poked with a fork. Bake times may vary depending on the thickness of salmon fillets.

Step 7

While salmon is baking, transfer the leftover marinade to a small saucepan. Place on medium heat, bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (about 3-4 minutes )  remove from heat and set aside.

Step 8

Take salmon out and when fish is cooked to your liking, plate and pour teriyaki sauce on top or serve with extra sauce.

Step 9

Top with green onions and serve with rice and broccoli