Teriyaki Baked Salmon

Preheat oven to 400 F.

To make the sauce add oil and garlic into a medium saucepan. Cook for 1 minute. Add soy sauce, the first amount of water, honey, brown sugar and ginger. Bring to a simmer and cook for 2 minutes.

In a small bowl mix together the cornstarch and remaining water until combined. Slowly add this to the teriyaki sauce and whisk until the sauce has thickened. The sauce should be thick enough to coat the back of the spoon.

Line up 4 sheets of aluminum foil (each big enough to wrap a piece of salmon) and lightly oil each. Place a salmon fillet on each piece of aluminum foil and brush the salmon with the teriyaki sauce. Fold up the edges of the foil to completely wrap the salmon. Place wrapped salmon fillets on top of a baking sheet.

Place in the oven and cook for 12-15 minutes, or until the fish is fully cooked. Take it out of the oven and remove the skin from each salmon fillet. The skin should be very easy to peel off. Serve immediately over rice or with a salad.