Quick and Easy Teriyaki Salmon

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

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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.

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

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

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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.

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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.

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

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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.

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Garnish with chopped scallions or toasted sesame seeds.