Salmon Teriyaki

FOR THE TERIYAKI SAUCE:

In a medium saucepan, heat soy sauce, sugars, garlic, ginger and orange zest over medium-high heat. Dissolve corn starch in the water in a separate bowl and then add that to the rest of the mixture. Cook on medium-high heat for 8-10 minutes, stirring occasionally, until sauce reaches desired thickness.

FOR THE SALMON:

Preheat oven to 350 degrees F.

Wash and pat salmon fillets dry with a paper towel. Generously sprinkle both sides with kosher salt and ground black pepper.

Heat oil in a non-stick, oven-proof skillet over high heat. Once oil is hot, lay fillets (non-skinned-side-down) in the skillet. Pan sear the salmon on the one side until golden, about 2-3 minutes. Once golden, gently flip fillets over and brush generously with teriyaki sauce (see recipe above). Transfer skillet to the oven and roast for 6-10 minutes, or until the fish is tender and flaky. Careful not to overcook the salmon.

Remove the salmon from the oven. Drizzle left-over teriyaki sauce over salmon and garnish with sliced green onions. Serve along with steamed jasmine (white) rice, if desired.

Enjoy!