This recipe really couldn't get any easier, and ends up tasting as though it came off of the menu at any restaurant!
2 wild salmon filets
¾ cup teriyaki style marinade
¼ cup toasted sesame seeds
1 scallion, sliced thinly lengthwise
1 tsp cornstarch
Preheat the oven to 425 degrees & spray a baking tin with canola spray
Spread sesame seeds on a plate, lay the salmon filets on top of the seeds, 1 at a time, giving a nice coating to that one side (my salmon was skin-on, so I only chose to coat the top & sides. Feel free to coat the entire salmon filet if yours is skinless). Place the filets in the tin & bake 20 min.
In the meantime, pour the remaining marinade into a small saucepan, bring to a boil, adding in a little cornstarch while whisking well with a fork to prevent lumps. Bring to medium-high and stir until the sauce is thickened, about 3 minutes. Add more cornstarch if you want it thicker.
Garnish with the strips of scallion or chives, & serve with the sauce.