Teriyaki Salmon with Sriracha Mayo

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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp 2 Tbsp water ($0.00)
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  0.5 tbsp Sesame Oil, Toasted
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  1 Ginger, Fresh Root(85g)
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  0.5 tsp Garlic
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  2 tbsp Brown sugar
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  2 tbsp Chinese cooking wine (Shaoxing)
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  1 tsp Cornstarch
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  1 lbs Salmon
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  0.3 cup Mayonnaise, Regular
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  2 tbsp Sriracha sauce

Instructions

1. 1Whisk together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, Chinese cooking wine, and cornstarch in a small bowl until the cornstarch dissolves completely.
2. 2Cut the salmon into 4 equal portions and place in a large zip-top bag, then pour the teriyaki marinade over the fish. Remove as much air as possible, seal the bag, and refrigerate for at least 30 minutes, gently shaking occasionally to redistribute the marinade.
3. 3Heat a large non-stick skillet with a light coating of oil over medium-high heat for 2–3 minutes until shimmering.
4. 4Place the salmon skin-side down in the hot skillet and cook for 3–4 minutes over medium-high heat until the skin is golden brown and crispy, then flip and cook for 2–3 minutes more until the flesh is opaque and reaches an internal temperature of 145°F.
5. 5Pour the remaining marinade from the bag into the skillet around the salmon and cook for 1–2 minutes over medium-high heat, stirring gently, until the sauce thickens and coats the fish with a glossy glaze.
6. 6While the salmon finishes cooking, whisk together the mayonnaise and sriracha sauce in a small bowl until fully combined.
7. 7Divide the salmon and teriyaki glaze evenly into 4 airtight containers while hot, then top each portion with sriracha mayo or store the mayo separately and add when ready to eat.