I tried a new recipe for teriyaki marinade today and with Jes’ baking/broiling technique, it totally rocked. Share time!

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In a small saucepan simmer the following ingredients:
1/3 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine) or medium-dry Sherry
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
1 1/2 tablespoons chopped peeled fresh gingerroot

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Simmer and stir until sugar is dissolved and reduced to about 1/2 cup. Cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.

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Wrap a salmon steak (I buy them individually wrapped and frozen from Costco) in foil with the sauce. Bake in the oven (or toaster oven) for 20 mins at 250 degrees. Then finish it on a broil (with the foil opened) for about 5 minutes to get a nice crust on the top. Plate with sliced green onion on top and drizzle remainder of teriyaki sauce on top.