Prep time: 20 min * Cook time: 10 min * Yield: 8 servings

Ingredients

• 1/2 cup brown sugar
• 4 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon red pepper flakes
• 1 cup less sodium soy sauce
• 2 tablespoons white cooking wine
• 2 tablespoons extra virgin olive oil
• 1/4 cup scallions, chopped
• 2 lb wild salmon fillets (~8 4-ounce fillets)
• 1 tablespoon corn starch
• 1 tablespoon water

Directions

1. Make the teriyaki sauce: In a bowl, combine brown sugar, garlic, ginger, red pepper flakes, soy sauce and white wine. Reserve 1/2 cup and set aside into a small saucepan.
2. Add the oil and scallions to the larger marinade. Pour the marinade into a gallon size Ziplock bag, add salmon fillets, shake and refrigerate for about an hour.
3. In a small bowl, create your thickening slurry: Add cornstarch and water and stir until smooth paste forms.
4. Whisk the slurry into the reserved sauce. Cook your glaze over low heat until thickened, which should require about five to 10 minutes on the stovetop.
5. Grill the salmon: Grease grill with non-stick spray. Bring the heat of your grill to about 500F (medium-high is the best temp for grilled salmon). Place the marinated salmon fillets on top and grill until fully cooked. Salmon grill time varies depending on the thickness of the salmon fillets. Generally, for every 1 inch of fish, you would grill for about 8 minutes total (flip after 4 minutes cooking time).
6. After the grilled salmon is cooked through completely, remove from the grill and brush the glaze on top.
7. Serve with red bean couscous side dish.

Per serving (one 4-ounce fillet): Calories 310; Total fat: 15g; Saturated fat: 4 g; Cholesterol: 55 mg; Sodium: 1230 mg; Carbohydrates: 16g; Fiber: 0g; Sugar: 12g; Protein: 25g.

Tip: The teriyaki sauce can be made a day or two ahead or time and kept in the refrigerator until you are ready to grill. Follow this recipe guide to intermittent fasting for better results.