Teriyaki Salmon Recipe
2 (5 oz.) salmon fillet
1 1/4 cup Teriyaki sauce
Salt and pepper to taste
1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water
- Place the salmon fillet in a freezer bag and then pour in 3/4 cup teriyaki sauce. Seal the freezer bag and marinate the salmon for 3 hours.
- Meanwhile, prepare the teriyaki glaze by heating the remaining teriyaki sauce into a sauce pan and adding-in the cornstarch diluted in water. Stir and cook until the texture becomes thick. Turn off heat and let cool. Set aside.
- Preheat oven to 360 degrees Fahrenheit. Arrange the marinated salmon on a greased baking sheet. Brush the top with teriyaki glaze.
- Bake the salmon for 15-17 minutes. Brush the remaining glaze on top. Arrange each salmon fillet with brown rice.