Teriyaki Salmon

Ingredients

• 4 skinless salmon fillets
• 1 green onion, chopped, optional
• 1/2 tsp sesame seeds, for serving, optional
• 6 – 8 Tbsp low-sodium soy sauce, depending on how salty you like it
• 8 Tbsp water, divided
• 3 Tbsp honey
• 2 Tbsp packed light brown sugar
• 1 Tbsp minced garlic
• 1 Tbsp minced peeled fresh ginger
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp cornstarch

Directions

1. Set your oven to 400 degrees, then coat a baking dish with non-stick cooking spray.
2. In a small saucepan, whisk together the low-sodium soy sauce, 6 Tbsp water, honey, brown sugar, garlic, ginger and lemon juice. Place it over medium heat and bring it to a gentle boil.
3. Mix the cornstarch with the remaining 2 Tbsp water until smooth, then whisk it into the sauce in the saucepan. Let it bubble for 1 minute, whisking the entire time. Take the pan off the heat and let the sauce cool a bit.
4. Arrange the salmon in the baking dish, using one that is just big enough to hold the fillets with a little space between them. Pour the teriyaki sauce evenly over the salmon; if you want the sauce underneath too, gently lift the fillets so some can slip below.
5. Bake in the preheated oven for 12 – 15 minutes, until the salmon is cooked through; the exact time will depend on how thick the fillets are.
6. Serve warm with some of the teriyaki sauce from the baking dish spooned over the top. Use any extra sauce for steamed asparagus or broccoli on the side, and finish with chopped green onions and sesame seeds.