3tablespoonsmirin(optional; you can also use 1 ½ teaspoons rice vinegar)
4(6-ounce) salmon fillets
Toasted sesame seeds(optional)
Instructions
Stir together the garlic, ginger, vegetable oil, soy sauce, brown sugar, cornstarch, and mirin, if using, in a small bowl.
Lightly oil or spray a baking dish large enough to hold the salmon filets in a single layer. Place the salmon fillets on the sheet, skin-side down if there is skin, and pour the marinade evenly over the salmon, making sure it coats the fish evenly. Refrigerate for 1 to 2 hours.
Preheat the broiler. Broil the salmon for 8 to 10 minutes until the middle looks fairly opaque when you gently insert a fork into the middle of one of the thickest pieces. Remove from the oven and allow to sit for one more minute before serving. Sprinkle over the sesame seeds if using.
Notes
If you even have 20 minutes for the fish to marinate, that will allow it to absorb great flavor for the marinade. Optimally you will marinate the salmon in the teriyaki sauce for 1 to 2 hours. Don’t marinate the fish for more than 12 hours, or the marinade will start to break down the protein in the fish, and it might make the salmon’s texture mushy.