Teryaki Baked Salmon

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• 4 each salmon filets
  Ingredient note

  Source: 4 salmon filets
• 1 tbsp oil
  Ingredient note

  Source: 1 tbsp oil
• 1 clove garlic, minced
  Ingredient note

  Source: 1 clove garlic, minced
• 1/2 tsp ginger, minced
  Ingredient note

  Source: 1/2 tsp ginger, minced
• 1/4 cup low sodium soy sauce
  Ingredient note

  Source: 1/4 cup low sodium soy sauce
• 1/4 cup + 1/2 tbsp water
  Ingredient note

  Source: 1/4 cup water; Source: 1/2 tbsp water
• 1/8 cup light brown sugar
  Ingredient note

  Source: 1/8 cup light brown sugar
• 1 tbsp rice wine vinegar
  Ingredient note

  Source: 1 tbsp rice wine vinegar
• 1/2 tbsp sesame oil
  Ingredient note

  Source: 1/2 tbsp sesame oil
• 1/2 tbsp cornstarch
  Ingredient note

  Source: 1/2 tbsp cornstarch

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray.Place salmon on to prepared baking sheet and brush with homemade teriyaki sauce.
2. Place in the oven and cook for 12-15 minutes or until the internal temperature reaches 140 degrees. Serve immediately with sesame seeds.
3. Add cornstarch and water to a small bowl and whisk until smooth and lump free.Add oil to a medium saucepan and heat over medium high heat. Add in garlic and ginger and cook for two minutes stirring frequently.
4. Stir in soy sauce, water, brown sugar, vinegar and sesame oil. Bring to a simmer and add in slurry (cornstarch water mixture.)
5. Simmer whisking constantly until thickened 1-2 minutes. Keep an eye on the sauce because it can burn. The sauce is thick enough when it can coat the back of a spoon. Also it will continue to thicken as it cools.Store in an airtight container in the refrigerator for up to a week.