Salmon Teriyaki

• 13 cups Low Sodium Soy Sauce
• 1/4 cups Granulated Sugar
• 1 Tablespoon Brown Sugar
• 2 cloves Garlic, Minced
• 1 teaspoon Ginger (freshly Grated)
• 1/2 teaspoons Orange Zest, Freshly Grated
• 13 cups Water
• 2 Tablespoons Cornstarch
• 4 whole 4-6 Ounce Salmon Fillets, Skin Removed
• 1 pinch Kosher Salt, To Coat Salmon
• 1 pinch Ground Black Pepper, To Coat Salmon
• 1 Tablespoon Olive Oil
• 4 whole Green Onions, Sliced On The Bias (diagonally)

1. FOR THE TERIYAKI SAUCE:
2. In a medium saucepan, heat soy sauce, sugars, garlic, ginger and orange zest over medium-high heat.
3. Dissolve corn starch in the water in a separate bowl and then add that to the rest of the mixture.
4. Cook on medium-high heat for 8-10 minutes, stirring occasionally, until sauce reaches desired thickness.
5. FOR THE SALMON:
6. Preheat oven to 350 degrees F.
7. Wash and pat salmon fillets dry with a paper towel.
8. Generously sprinkle both sides with kosher salt and ground black pepper.
9. Heat oil in a non-stick, oven-proof skillet over high heat.
10. Once oil is hot, lay fillets (non-skinned-side-down) in the skillet.
11. Pan sear the salmon on the one side until golden, about 2-3 minutes.
12. Once golden, gently flip fillets over and brush generously with teriyaki sauce (see recipe above).
13. Transfer skillet to the oven and roast for 6-10 minutes, or until the fish is tender and flaky.
14. Careful not to overcook the salmon.
15. Remove the salmon from the oven.
16. Drizzle left-over teriyaki sauce over salmon and garnish with sliced green onions.
17. Serve along with steamed jasmine (white) rice, if desired.
18. Enjoy!

soy sauce, sugar, brown sugar, garlic, ginger, orange zest, water, cornstarch, salmon, kosher salt, ground black pepper, olive oil, green onions

Taken from tastykitchen.com/recipes/main-courses/salmon-teriyaki/ (may not work)