Teriyaki Salmon with Sesame Seeds and Chives

This Asian-inspired salmon will rock your world. The sauce is a homemade teriyaki-style mixture of soy, sesame, garlic, onion, and ginger. The topping is a crunchy and fresh blend of toasted sesame seeds and chives. The entire dish takes just minutes to prep, and then 10 minutes in the oven. Now that's a weeknight dinner we can all get behind.  
About the teriyaki sauce: Yes, you can make your own teriyaki sauce from scratch! In fact, you probably have all the ingredients at your fingertips. When you make your own sauces and condiments, you have complete control over the flavor profile. Want it spicy? Add more heat. Need it sweeter? Add more honey, brown sugar or even molasses. The choice is yours, as it should be. 

About the sesame seeds: This recipe calls for toasted sesame seeds - which you can find next to the regular, raw sesame seeds in the spice aisle. If you already have raw sesame seeds and want to toast them, put them in a dry skillet and set the pan over medium-low heat; cook for 1 to 3 minutes, until lightly golden brown, shaking the pan frequently to promote even browning and to prevent burning. 


Teriyaki Salmon with Sesame Seeds and Chives


Cooking spray
4 salmon fillets, about 5-6 ounces each
Salt and freshly ground black pepper
3/4 cup vegetable broth or water, divided
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon hot sauce, or more to taste
1/2 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground ginger 
1 teaspoon cornstarch
2 teaspoons toasted sesame seeds (sold next to the raw seeds in the spice aisle)
2 tablespoons chopped fresh chives

Preheat the oven to 400 degrees. Coat a shallow roasting pan or baking dish with cooking spray. 
Place the salmon in the prepared pan and season with salt and pepper. 
In a small saucepan, combine 1/2 cup of the broth, soy sauce, honey, hot sauce, sesame oil, garlic powder, onion powder, and ginger. Set the pan over medium heat and bring to a simmer. 
Dissolve the cornstarch in the remaining 1/4 cup of broth and add to the pan. Simmer for 1 to 2 minutes, until the mixture thickens slightly (you don't need the sauce super syrupy, just thickened enough to coat the fish). Spoon the mixture all over the salmon. 
Transfer the pan to the oven and bake for 10 to 12 minutes, until the salmon is fork-tender. 
Transfer the salmon to a serving platter and top with the sesame seeds and chives. 

Serves 4