Ginger Teriyaki Salmon, Tilapia or Your Favorite Fish

This salmon recipe is great with steamed rice. You can grill it outside or bake/broil it in the oven.

Extra large salmon fillet
Kikkoman Teriyaki Baste & Glaze Sauce
Fresh grated ginger or ginger powder
Onion powder
Salt & pepper
1/2 teaspoon of light brown sugar

Pre-heat your oven to 400 degrees. Rinse the salmon in cold water, pat dry and place it skin side down on a baking sheet. If you're using a fish that doesn't have skin, drizzle a little olive oil on the baking sheet first to prevent the fish from sticking. Sprinkle the salt & pepper, onion powder, brown sugar and ginger on the fillet. Drizzle the glaze sauce on the fillet. With a spoon, work the sauce so that it mixes all the ingredients and evenly spreads over the fillet. Bake the fillet for about 20-25 minutes until the top is golden brown. If you want a crustier top, place it under the broiler the last 5 minutes of cooking.