Instructions

1. Preheat the oven to 400F.
2. Marinate the salmon: in a plastic Ziploc bag, combine the soy sauce, garlic, ginger and scallions. Place the fish in the bag and move it around until the fish is well-coated in the marinade.
3. Make the teriyaki sauce: heat the oil on medium-low heat in a saucepan. Add the ginger and garlic and cook for 1-2 minutes. Add in the soy sauce, 2 tablespoons of the water, honey and rice wine vinegar. Simmer for 2-3 minutes.
4. In a small bowl, mix the cornstarch and remaining tablespoon of water until well combined. Slowly whisk this mixture into the teriyaki sauce and simmer until the sauce has thickened, whisking frequently, about 2-3 minutes. The sauce should be thick enough to coat a spoon.
5. Lightly oil two sheets of tin foil and place each salmon on the foil. Brush the salmon with the teriyaki sauce, then wrap the foil around the salmon (it should be completely covered).
6. Place the salmon packets on a baking sheet or baking pan, then bake for 10 minutes. Unwrap the packets and cook for an additional 2-3 minutes so that the salmon gets some color. (You could also broil the salmon for 1-2 minutes.)
7. Remove the salmon from the oven and take off the skin if desired. Sprinkle with the chopped scallions and sesame seeds, then serve immediately.