1 cup teriyaki sauce
1 tsp ginger, freshly grated
3 cloves garlic, minced
3 tbsp dark brown sugar
2 tbsp honey
4 tbsp olive oil
- Combine the teriyaki sauce, garlic, sugar, honey and olive oil in a bowl to make the marinade.
- Place the salmon in a large ziploc bag or dish and pour over the marinade, then refrigerate for an hour.
- Preheat the oven to 200C/400F/mark 6.
- Remove the salmon from the bag/dish, place on a baking tray, skin-side down and bake for 15-20 minutes. Serve with rice, noodles or quinoa, etc.