This recipe is perfect for someone who doesn’t like the fishy taste or smell of salmon. The teriyaki sauce perfectly hides the fishy flavor.

Ingredients

• 2-4 6 ounce Skinless Salmon Filets
• 8 Tbs Soy Sauce
• 6 Tbs Water
• 3 Tbs Honey
• 2 Tbs Brown Sugar; packed
• 1 Tbs Garlic Powder
• 1 Tbs Ginger Paste
• 1 1/2 Tbs Lemon Juice
• 1 Tsp Sesame Seeds
• 1 Tbs Cornstarch
• 2 Tbs Water
• 1-2 Cups Rice*
• 1-2 Cups Water**
  * Adjust rice to desired amount; we usually usually use 1 cup of rice for 2 people.
  ** 1 cup of water per 1 cup of rice.

Directions

1. Preheat Oven to 400°
2. In a saucepan whisk soy sauce, 6 tablespoons of water, honey, brown sugar, garlic, ginger paste, sesame seeds and lemon juice. Bring to a light bowl.
3. In a small bowl stir cornstarch & 2 tablespoons of water together then add to saucepan.
4. Boil while stirring for 1 minute.
5. Spray cooking oil on bottom of oven-safe casserole dish and lay salmon out in one layer. Pour a little bit of the sauce over top of the salmon; enough to cover each filet. Make sure to save some for your rice.
6. Bake salmon, uncovered for 15-20 minutes.
7. While salmon is baking cook rice according to package directions.

Serve and Enjoy!