roasted TERIYAKI SALMON with HOMEMADE TERIYAKI SAUCE

Remove the skin from the salmon by making a small cut to expose it, then angle the knife downward and shake back and forth to separate the skin from the meat.

Prepare the homemade teriyaki sauce by combining 1 cup of soy sauce, 1 cup of mirin, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, and 1/4 cup of honey in a pot.

Add smashed garlic cloves and diced ginger to the pot with the soy sauce mixture.

Bring the mixture to a boil to cook out the alcohol from the mirin.

Reduce the sauce until it reaches the desired thickness, keeping in mind it will thicken as it cools.

Strain the teriyaki sauce to remove the garlic and ginger pieces.

Remove any pin bones from the salmon using tweezers or your fingers, using a paper towel to grip them if necessary.

Place the skinned and deboned salmon into a Pyrex baking dish and pour the teriyaki sauce over it.

Preheat the oven to 450 degrees Fahrenheit and bake the salmon for 5 to 8 minutes.

Switch to broil to char the top of the salmon without burning the sauce.

Equipment Needed

Spice Level: