Step by step

Method

7 steps

1. 1

   Whisk the soy sauce, water, sesame oil, ginger, garlic, brown sugar, rice wine, and cornstarch in a small saucepan.

2. 2

   Bring the sauce to a simmer over medium heat, stirring, and cook 1 to 2 minutes, until it thickens enough to coat a spoon. Take it off the heat and let it cool a few minutes.

3. 3

   Cut the salmon into 4 portions, put them in a dish, and pour half the sauce over them. Let it marinate 15 minutes. Keep the other half for serving.

4. 4

   Heat the oven to 400°F and line a baking sheet with foil or parchment. Lay the salmon on it skin-side down.

5. 5

   Bake 12 to 15 minutes, until the salmon flakes easily with a fork and reaches 145°F in the thickest part. For a sticky top, brush with a little more sauce and broil 1 to 2 minutes at the end, keeping an eye on it.

6. 6

   While the salmon bakes, stir the mayonnaise and sriracha together.

7. 7

   Serve the salmon with the reserved teriyaki sauce spooned over and a drizzle of sriracha mayo. It's great with rice and steamed broccoli.