Teriyaki Salmon

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Salmon Prep

• Place salmon filets on lightly greased baking sheet
• Apply a brown sugar dry rub

Sauce

• 120g soy sauce
• 60g hoison sauce
• 20g rice wine vinegar
• 30g oyster sauce
• 20g chopped garlic (about 3 cloves)
• 80g brown sugar
• 5g ginger (10g if fresh chopped)

Slurry

• 1 Tbsp corn starch
• Mix into about 3 Tbsp warm water

Directions

• Bake filets until 145° internal temp (roughly 10 min @ 350)
• Bring sauce ingredients to boil in a pan whisking regularly
• Once boiling, add corn starch slurry
• Whisk until mixed and kill heat as soon as boiling resumes
• Place pan on cool surface whisk until thickens