Teriyaki Salmon


 *Marinate for 24 hours for best taste

Ingredients:
  • 1 1/4 pound salmon
  • pepper to taste
  • 4 cloves of garlic, minced
  • 1/4 cup water
  • 1/4 cup low sodium soy sauce
  • 3 Tablespoon honey
  • 2 teaspoon cornstarch
  • 1 Tablespoon parsley, chopped

Directions:
  1. Mix together everything except the salmon. In a large ziplock or container place salmon down and cover with liquid mix. Refrigerate for 24 hours. 
  2. Preheat oven to 375.
  3. Pull salmon out of container and place onto foil. Add another sheet of foil over the top and roll sides together creating a foil bag. sealing  all sides. Add left over sauce to a small pot for later. Bake for 20 minutes or so. or until salmon reaches 140 degrees. Once done let rest for 5 minutes. 
  4. While salmon is baking bring leftover sauce to a boil and reduce to low. Keep warm until ready to serve.
  5. Serve and enjoy with sauce drizzled over the top of salmon. 

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