2tablespoonslight soy sauce(or use a gluten-free alternative and add salt as needed)
1teaspooncornstarch(or 1/8 teaspoon konjac flour)
2tablespoonsdry white wine (or sake)
4(6 oz)wild salmon fillets
Olive oil spray
1teaspoonsesame seedsfor garnish
Cook the salmon:
Preheat your oven to 425 degrees F and position a rack in the middle of the oven.
Line a rimmed baking sheet with foil and spray it with olive oil spray. Place the salmon pieces on the foil and lightly spray them with olive oil. Bake until cooked to 145°F, 12-15 minutes.
Make the sauce:
While the salmon is in the oven, in a small saucepan, whisk together the soy sauce and cornstarch or konjac flour. Add the white wine, honey, minced garlic and minced ginger, whisking to combine.
Heat the glaze over medium heat, whisking often, 3-4 minutes, until it thickens into syrup. Remove from heat.
Finish the dish:
Remove the cooked salmon fillets to a serving platter. Brush them with the teriyaki glaze, sprinkle with sesame seeds and serve.
You can broil the salmon instead of baking: Preheat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large rimmed broiler-safe baking sheet with foil and spray it with olive oil spray. Place the salmon pieces on the foil and lightly spray them with olive oil. Broil 5-6 minutes, or until opaque.