Glazed Salmon Teriyaki

This was easy and scrumptious. I served it with brown rice, mushrooms sauteed with shallot and garlic in white wine and olive oil, and fresh peas done with butter, fresh basil, parsley, and lemon thyme.

4 salmon fillets (about 1-1/2 pounds)
1/2 cup soy sauce
1/4 cup (packed) brown sugar
1/4 cup dry sherry or Madeira wine
2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger

Place the salmon fillets in a bowl.

Combine remaining ingredients in a blender to make the teriyaki sauce (I just whisked them together in a bowl). Pour the sauce over the salmon. Refrigerate to marinate for one hour, covered, turning once.

Preheat the oven to 450 degrees Fahrenheit. Remove the salmon from the sauce and arrange the fillets skin-side down in a glass or ceramic dish.

Place the remaining teriyaki sauce in a small saucepan. Bring to a boil, reduce the heat to medium, and simmer for 5 minutes to thicken. Spoon over the salmon and bake, basting once, for 10-15 minutes or until fish is cooked to desired doneness.