Salmon Teriyaki

• 1/3 cup soy sauce
• 2 tablespoons mirin or medium dry Sherry
• 2 1/2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 1/2 tablespoons peeled, chopped fresh gingerroot
• 2 (1/2-thick) salmon steaks

1. In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1/2 cup and cool to room temperature in a metal bowl set in a large bowl of ice and cold water.
2. In a baking dish large enough to just hold salmon steaks in 1layer marinate salmon in sauce, turning to coat, 15 minutes.
3. Preheat broiler.
4. Line broiler pan and rack with foil.
5. Arrange fish on rack in a single layer, not touching each other, brush with melted butter or margarine, and sprinkle with salt and pepper.
6. Just how long fish should be broiled can only be estimated by size and shape.
7. For a 1/2-inch cut steak, the steak should be 2-inches away from the heat and you should cook the first side 3 minutes and 3 to 5 minutes on the second side.

soy sauce, sherry, cider vinegar, sugar, fresh gingerroot, salmon

Taken from www.foodnetwork.com/recipes/salmon-teriyaki-recipe.html (may not work)