I took this recipe from my Celebrate Virginia Cookbook.
The Teriyaki sauce is made from scratch instead of opening a jar.
I prefer to use low sodium soy sauce. I think using low sodium the sauce it a bit sweeter, it is personal choice item.
If you are in a time crunch, make the sauce a day ahead of time, and then re-warm it before use.
Ingredients:
1. 1/2 cup packed brown sugar
2. 1/4 cup soy sauce
3. 1/4 cup water
4. 2 Tablespoons fresh lemon juice
5. 4 salmon steaks
6. lemon slices
Directions:
In a medium to large skillet (big enough to hold the salmon snugly) mix the first four ingredients together.
Boil mixture, until the sugar is melted, stir occasionally.
Add salmon steaks, cover and reduce heat for 5 to 6 minutes per side
Remove salmon to a platter and keep warm
Boil sauce for about 4 minutes or until sauce has thickended.
Drizzle sauce over the steaks and garnish with the lemon slices
