Ingredients

Salmon fillets (1 pound)

Brown Sugar (1 Tbsp+1 tsp)

Fresh Ginger, finely chopped (2 tsp)

Soy Sauce, Low Sodium (3 Tbsp)

Juice, Pineapple (4 fl oz)

Granulated Garlic Powder (2 tsp)

Onion Powder (2 tsp)

RECIPE PREPARATION

Teriyaki Sauce

Combine brown sugar, garlic, onion, ginger, low-sodium soy sauce & pineapple juice.
Pour over salmon & marinate for several hours or overnight in refrigerator.
Set aside some teriyaki glaze for plating

Teriyaki Salmon

Preheat oven to 400 degrees, 350 degrees if using a convection oven.
Place salmon fillets in a single layer on sheet pans.
Pour Teriyaki Marinade over Salmon, let 2-3 hours.
Pre-heat & grease grill to medium heat.
Place fillets on well-greased grill & cook appx. 1 minute then quarter turn each fillet to get checkerboard or diamond grill marks. cook another 2 minutes then flip and repeat. Do not overcook.
Re-glaze, cover, and finish in the oven if necessary due to the thickness of fillets. Do not continue to re- flip or the grill marks will be marred. Test the salmon for temperature when it turns light pink throughout & feels firm when pressed. The final cooking temperature must reach 145 degrees. at the center of the thickest part of the fillet. (If no grill is available, Salmon can be seared on a flat top or in a frying pan, or baked in the oven appx 15-20 min. If baking in the oven, reglaze every 5 minutes).
With a spoon, drizzle some of the reserved teriyaki glaze (fresh and untouched by the raw salmon) in a zigzag pattern on the bottom of the tray (or plate).
Place the salmon fillet over the middle then garnish with a fresh sprig of dill through the center, a lemon slice twist or some chopped scallions, and toasted sesame seeds.
Enjoy!