• Preheat oven to 400 degrees.

To Make Teriyaki Sauce:

• Add all of the ingredients except for the starch and 2 tablespoons of water to a medium-sized saucepan over high heat. Bring sauce to a boil and then reduce heat to low. Simmer for 1-2 minutes or until sugar begins to dissolve.
  ⅓ cup soy sauce or Tamari, 1 tablespoon rice vinegar, 2 tablespoons packed brown sugar, 2 tablespoons honey, 2 cloves garlic, 1 teaspoon ginger paste, 1 teaspoon sesame oil, 1 teaspoon Sriracha sauce optional
• Make a starch slurry by whisking together the starch and water in a small bowl until smooth. Add starch slurry to the saucepan.
  2 tablespoons cornstarch, ¾ cup + 2 Tbsp. water divided
• Whisk sauce for 2-3 minutes over low heat until it is thickened to your desired consistency. (Sauce will thicken even more once it cools.)

To Make Teriyaki Salmon:

• Place the four salmon filets into a 13 x 9 inch baking dish that has been lightly sprayed with non-stick cooking spray.
  1-1 ¼ pounds salmon
• Drizzle ½ to ⅔ of the teriyaki sauce over all of the filets, making sure to pick up each one so the sauce gets underneath.
• Bake salmon, uncovered, in the preheated oven for 13-16 minutes. You’ll know the fish is done cooking when the thickest portion flakes easily with a fork.
• Just before serving, drizzle the remaining teriyaki sauce over all of the salmon and sprinkle with toasted sesame seeds and green onions. Enjoy!
  Toasted sesame seeds, Green onions