Teriyaki Salmon

I will be the first to admit we do not eat as much fish as we should and most of the time when we have it we are usually out to eat! I came across this recipe at Cooking Classy and loved it as soon as I read it!  This was easy and I had most of the ingredients on hand. I love it when that happens! I served the salmon over a mushroom risotto but you can simply serve it over white rice as there is plenty of sauce for added flavor.

INGREDIENTS
4 salmon fillets (mine were about 5 ounces)
2 scallions chopped
Teriyaki sauce
1/2 cup low sodium soy sauce
1/2 cup water, divided
3 Tablespoons packed brown sugar
3 Tablespoons honey
3 cloves of garlic, minced
1 1/2 Tablespoons fresh lemon juice
1 1/2 Tablespoon cornstarch

DIRECTIONS
Preheat oven to 400 degrees. In a small saucepan whisk together sow sauce, 1/4 cup plus 2 Tablespoons of water, Brown sugar, honey, garlic and lemon juice. Bring mixture to a light boil over medium heat. Whisk together cornstarch with remaining water and add to sauce. Cook mixture stirring constantly until it has thickened slightly, allowing it to boil for several minutes. It will thicken slightly as it cools. Remove the mixture from the heat and allow to cool slightly.

Spray a cooking dish with non stick spray. Set aside about 1/4 cup of sauce. Place salmon in your baking dish and coat both sides of fish with sauce. Bake in a preheated oven for 15-19 minutes or until salmon has cooked through. Mine took about 17 minutes. Serve with reserved sauce and garnish with scallions.

Enjoy,