Traveler/International friendly teriyaki salmon

This is a re-post from our other blog as this recipe was so popular when we were back in the states that I made it again in Taiwan as all the ingredients you can get worldwide.

Originally it was from this recipe site:

1 tablespoon oil
4 salmon filet, skinless or not
1 teaspoon cornstarch (or any kinds of starch as I discovered tapioca starch here in Taiwan)
1 tablespoon water
green onions for garnish, if desired
sesame seeds for garnish, if desired

1 clove garlic, minced
½ teaspoon ginger, minced
¼ cup low sodium soy sauce (or you can water down regular soy sauce)
⅛ cup water
2-3 tablespoons brown sugar or honey (depending on how sweet you like it)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Add garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl. Place salmon filet in the ziplock/plastic bag and marinate for 30 minutes. I made another batch for the reserved marinade that's used later.
Heat oil in a large skillet. Add salmon filet making sure not to overcrowd pan.
Cook 3-4 minutes on each side until desired done-ness.
Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
Add cornstarch and water to a small bowl and whisk to combine.
Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

This was my stove back in the states. Will have to take a new photo with our kitchen in Taiwan.


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