Serve this salmon over and alongside a bed of rice where it can soak up any of the remaining homemade teriyaki sauce, or go ahead and lick the plate clean. We don't judge.
In a medium bowl whisk together all the marinade ingredients. Pour into a gallon sized zip top bag and add the salmon filets. Seal the bag and lay flat, allow to marinate for 2 hours. Can be done at room temperature or in the refrigerator.
Preheat large skillet over medium heat. Remove filets from the bag and place in the skillet, skin side up. Do not discard the marinade.TIP: The marinade is sticky, so you may want to gently shift the fish filets just to ensure they are not sticking to the pan.
While fish is cooking, place marinade in a saucepan over medium heat. Mix water and cornstarch together to make a slurry, then add the cornstarch slurry to the marinade in the saucepan. Cook over medium heat to thicken then turn off heat.
Cook filets for 4-5 minutes, then turn over. Drizzle 1 cup of the thickened marinade over the filets. Increase the heat to medium-high and bring to a boil.
Cover pan and reduce heat to simmer. Allow to simmer for 1-2 minutes then turn off the heat. Allow to sit, covered, for 3-4 minutes.
Notes
The sauce is sticky, so keep careful watch on the skillet so that the filets do not stick to the pan.
Salmon is done when it reaches an internal temperature of 145F on an instant-read thermometer. Always check the temperature in the thickest part of the filet.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.