Teriyaki Glazed Broiled Salmon

By courtneyepowell

Ingredients

• 4 5-ounce salmon fillets, with skin
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon Asian sesame oil
• 4 teaspoons seasoned rice vinegar
• 4 teaspoons honey or agave nectar
• 1 tablespoon chopped fresh ginger root
• 1 teaspoon cornstarch
• 1 tablespoon minced green onion
• 1 large garlic clove, minced
• 1/4 teaspoon ground black pepper

Preparation

Step 1

In a small bowl, mix together all ingredients except the salmon. Grease the rack of a broiler pan. If desired, line the bottom with foil for easy cleanup. Position your pan so that the fish sits about 6 inches from the broiler element. If you’re not used to broiling, you may want to measure with a ruler before you preheat the broiler. Preheat the broiler using the full broil setting.

Set the salmon steaks skin-side down on the greased broiler pan and brush steaks generously with half the sauce. Broil salmon for about 4 minutes. Turn the salmon over and broil for another 3 minutes. At this point, you may want to loosen or remove the skin. Turn the salmon one more time and brush top with all the remaining sauce. Broil for another 2 minutes or until fish is flaky. Test for doneness with a meat thermometer if desired.