Teriyaki Glaze

For the Homemade Teriyaki Glaze:

• ⅛ cup (30g) packed light brown sugar (or coconut sugar for refined-sugar-free)
• ½ tbsp toasted sesame oil (the secret to that authentic nutty depth)
• ¼ cup water
• 1 clove garlic, finely minced
• ¼ cup low-sodium soy sauce (or tamari for gluten-free)
• ½ tbsp cornstarch + ½ tbsp water (for that glossy restaurant shine)
• ½ tsp freshly grated ginger (please don’t use powdered — the flavor difference is massive)
• 1 tbsp neutral oil (vegetable, canola, or avocado)
• 1 tbsp rice wine vinegar (the tangy backbone that balances sweetness)

For the Salmon:

4 salmon filets (6 oz each), skin-on or skinless — your choice