Salmon Teriyaki Wijen Panggang

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Spray a 9 x 13 x 1-inch sheet pan or baking dish with nonstick cooking spray and set aside.
2. In a small saucepan, whisk together ½ cup packed brown sugar, ½ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 teaspoons minced garlic, ¼ teaspoon ground black pepper, ½ teaspoon salt, and ½ teaspoon sesame oil. Cook over medium heat for 3 minutes until simmering and the brown sugar has dissolved.
3. In a small bowl, combine 1 tablespoon cornstarch and 1 tablespoon water. Slowly whisk the cornstarch mixture into the saucepan.
4. Bring the sauce to a boil and cook for about 1-2 minutes until the mixture just starts to thicken. Remove from heat. Remove ¼ cup of the sauce and reserve it on the side for later.
5. Place 4 6-ounce salmon fillets in the prepared pan and pour the remaining sauce even over the top. You can use a pastry brush to brush it evenly over it if you would like.
6. Cover the pan with aluminum foil and bake for 15-17 minutes until the salmon is opaque in the center, or a thermometer reaches 145 degrees Fahrenheit. You can remove the aluminum foil for the last few minutes of baking to brown the top of the salmon if you would like. Remove the pan from the oven.
7. Brush the top of the salmon with the reserved ¼ cup of sauce. Garnish with thinly sliced green onions and sesame seeds. Serve immediately with rice.