- 1 pkg Orca bay seafoods keta salmon fillets
- 1 tbsp corn starch
- 1 tbsp cold water
- 3/4 cup white sugar
- 3/4 tbsps soy sauce
- 2 tbsps rice wine (or sake)
- 2 tbsps fresh ginger (minced)
Combine all the ingredients in a small sauce pan over medium heat. Stir the mixture well. Then, bring it to a boil and then reduce the heat to low and allow it to simmer, continue to stir the sauce until it starts to thicken and bubbles. Remove the sauce from the heat and let it cool completely. You can store the sauce in a clean bottle or container and keep it refrigerated until ready to use.
To make the Salmon Teriyaki
Use half of the sauce to marinade the salmon for an hour or overnight in the fridge. When you’re ready to cook, pan sear the salmon over medium heat until you’ve achieve good caramelization for about 2 minutes. Now, transfer the salmon to the oven and allow it bake in a 350 degree preheated oven for 15 minutes or until the salmon is cooked. Brush some teriyaki sauce over the salmon and sprinkle the top with some toasted sesame seed if desired and serve it warm.