This sweet and savory fish dish is easy-to-make and children friendly; perfect to serve to young children and those who have a sweet tooth!
3 8 oz. pieces salmon fillet
salt & pepper
1/2 cup soy sauce
1/2 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon ground ginger
2 teaspoons cornstarch
Preheat oven to 400F. Line a baking sheet with parchment paper.
Place salmon fillets on baking sheet and season with salt & pepper.
Bake salmon in oven for 15-18 minutes, or until cooked. When cooked, the salmon should flake throughout and not have excess liquid in the center. White-fat should be visible on the outer portions of the salmon too.
Meanwhile, make the teriyaki sauce. In a saucepan, combine soy sauce, granulated sugar, rice vinegar, and ground ginger over medium heat. Stir frequently until the sugar has completely dissolved.
Mix two tablespoons of water with the cornstarch to make a cornstarch slurry. When the sugar has completely dissolved, add the slurry to the teriyaki sauce.
Continue to cook until the mixture has reduced to a thick sauce. (Do not reduce overcook because the sauce will thicken more when cooled).
Coat salmon fillets with teriyaki sauce and serve immediately.