4 - 6 oz. Market Day Norwegian Salmon Fillets sliced as strips
For the Teriyaki Sauce:
3 Tbsp. teriyaki sauce
3 Tbsp. hoisin sauce
3 Tbsp. soy sauce
1 Tbsp. white vinegar
1 Tbsp. sesame oil
1/3 cup packed light brown sugar
2 large or 3 medium garlic cloves minced
2 tsp. freshly grated ginger or 1/2 tsp. ground ginger  
*Or pick your favorite bottled Teriyaki Sauce!
To serve:
Optional: Sesame seeds to garnish and chopped green onion.
Instructions / Prep: 

Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up!). Preheat oven to 400˚F.

Combine sauce ingredients and stir until brown sugar is dissolved.
Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
Transfer salmon to prepared baking sheet (Keep the leftover sauce).Bake salmon at 400˚F for 12-16 min or until flaky and cooked through, bake times may vary by thickness of salmon.
While salmon is baking, transfer remaining sauce to a small saucepan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.