Quick and Easy Teriyaki Salmon

A perfect combination of sweet and tangy. The homemade teriyaki sauce is simple to make and adds that delicious umami flavor.

Combine garlic, ginger, 3 tablespoons soy sauce, 1 tablespoon mirin, 2 tablespoons maple syrup and a drizzle of olive oil in a large ziplock bag. Swish the bag around so that the seasonings mix well.

Add the salmon fillets to the bag and let marinate for up to 2 hours in the refrigerator, but at least 20 minutes.

Remove the salmon from the marinade and bring to room temperature. Set marinade aside.

Add reserved marinade, 1/2 tablespoon soy sauce, 1/2 tablespoon maple syrup, and a splash of mirin to a small sauce pan and bring to a boil, then lower to a simmer. Simmer for 5 minutes, stirring occasionally, until slightly thickened. Strain out the ginger and garlic for a smoother sauce.

Once strained, add the sauce back to the pan and set aside. Next, make a slurry by adding 1 teaspoon of corn starch and 2-3 tablespoons of water to a small bowl and mix to combine. Add the slurry to the sauce pan with the reduced marinade and bring to a simmer over low heat until slightly thickened, 2-3 minutes.

Heat a heavy bottom skillet or indoor grill at medium high heat. Coat the pan or grill with olive oil.

Place salmon skin side down (if skinless, place salmon on the side that would have had the skin). Cook for 2-3 minutes until salmon fillets are opaque halfway up the sides. Turn them over and cook for an additional 2-3 minutes.

Garnish with chopped scallions or toasted sesame seeds.