Ingredients:

2 large salmon filets

1 1/2 cups tamari sauce

1/2 teaspoon chile paste

splash of rice wine vinegar

1 cup brown sugar

1 teaspoon ginger grated

2 large garlic cloves finely

minced

1 teaspoon sesame oil

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon cornstarch

1 tablespoon cold water

sesame seeds for garnish

Directions:

1. Combine everything but the salmon, cornstarch, water and sesame seeds in a large bowl and whisk until fully incorporated.

2. Pour half of the mixture into a small bowl, cover and place in the fridge.

3. Place the salmon in the large bowl with the remaining Tamari glaze tossing to coat. Cover with plastic wrap and place in the fridge for 30 minutes to 2 hours.

4. Preheat oven to 400°F and line a baking sheet with parchment paper. Remove the salmon from the fridge and toss to coat, making sure it’s thoroughly coated in the sauce then transfer to the baking sheet. Cover with foil and place in the oven. Bake for 20-25 minutes or until the internal temperature reaches 140-145°F and the flesh is flaky but not dry.

5. Meanwhile, add the reserved sauce to a small saucepan and heat over medium high heat. Once it begins to boil, reduce heat and whisk cornstarch and water together then add to the saucepan whisking constantly until thickened. Turn off the heat and cover until the salmon is ready.

6. Remove the salmon from the oven and liberally brush the tops with the tamari glaze. Sprinkle on sesame seeds and serve!

Bon Appetit!