I’m not going to say this is true teriyaki sauce because, to be honest, I have no idea what goes into the real deal. All I know is tonight I wanted salmon teriyaki, and I had salmon but no teriyaki. If you find yourself in a similar situation, here is a recipe that will fill the teriyaki void and give you a similar look and taste. For two salmon fillets or two chicken breasts, you’ll need:
1/4 cup of liquid honey
1/4 cup of light/low sodium soy sauce (if you don’t have light, use between 1/8 and 1/4 cup to ensure it doesn’t make your sauce too salty)
4 dashes of Worcestershire sauce (probably optional, or substitute 1 tsp. rice vinegar)
1 clove of garlic, grated, or 1/2 tsp. garlic powder
Put all ingredients in a microwave safe container or, better yet, build the sauce it in a pyrex measuring cup to avoid dirtying other measuring cups. Microwave for 30 seconds to soften the honey then stir to combine. Voilà!
For salmon, pour over fillets, turning to coat. Bake 12-15 minutes in a small glass baking dish or other shallow baking dish, basting with sauce once or twice. Serve over rice.