If you prefer Chinese or Japanese cuisine such as spring rolls or Chow Mein, you probably enjoy the Teriyaki sauce that is common, especially in Japanese foods, and consists essentially of Soy Sauce, sake (or mirin), and sugar.
In North America, this sauce has been used in multiple ways, and any sauce resembling traditional Teriyaki is called “teriyaki” even though it may not have sake or mirin, or if garlic is added (which is not typical in Japanese cuisine).

(Check this recipe out on my food blog Michael's Test Kitchen !)

This Salmon recipe uses a type of Teriyaki sauce. It isn’t a traditional teriyaki, but closely similar. The differences are that I added garlic and ginger, and did not use sake or mirin, or any other form of cooking alcohol or vinegar.

The result is an easy-to-make baked sweet and salty salmon that flakes perfectly, isn’t fishy (depending on your quality of fish), and melts in your mouth. The salmon fillet I used was from Costco, which has been a very reliable source for quality fish in all my past experiences. Although it was not a wild-caught salmon, the taste and texture was incredible. Even so, if possible, purchase a wild-caught salmon, which is naturally brighter red and generally better quality…and healthier, according to healthline.com. That said, try this easy and quick recipe out and let me know how it goes! Be sure to post a pic and hashtag and tag me at @mtestkitchen and #mtestkitchen !!