Teriyaki Salmon

Teriyaki Salmon

This was delicious!  We both LOVED it, in fact, Jeremy said it may be the best thing he has ever eaten.  And for something that is so simple, and healthy, we will definitely be making this again.  This sauce/ marinade would be good on anything... I definitely see some chicken breasts and pork tenderloin prepared this way in our future.  Ginger and/ or sesame oil would also be great in here, but it was good as is.  You are going to want to serve this with rice, to soak up every extra bit of the delicious sauce.

-4 salmon fillets
-2/3 c soy sauce
-2/3 c brown sugar
-1/4 c lemon juice
-1/4 c olive oil
-4 cloves garlic, minced
-1 tsp sriracha sauce
-2 Tbsp cornstarch

Whisk together soy sauce, brown sugar, lemon juice, olive oil and garlic.  Marinade salmon for at least 2 hours, and up to 8 hours.  When ready to cook, wrap each salmon piece in an individual foil pouch and pour a spoon of marinade over top of it, then roll up to seal.  Bake salmon at 425 for 15 minutes, then open up the foil packets and broil for 5 minutes.  While salmon is baking.  Whisk together leftover marinade and cornstarch in a saucepan.  Bring to a boil over medium heat, stirring regularly.  Reduce heat to medium low, cooking, and stirring often, until sauce has thickened (make sure it simmers at least 10 minutes to kill any bacteria from the raw fish).  Plate salmon and drizzle sauce/ glaze over top... garnish with sliced green onions if desired.