Cup of Yum
1. Grease a large rimmed baking sheet, for easier clean-up cover it with foil and then grease.
2. Preheat oven to 400 degrees F.

Homemade Teriyaki Sauce:

1. In a medium saucepan over medium heat combine 1 cup water, brown sugar, honey, soy sauce, rice wine, garlic, ginger, and red pepper flakes. Stir and bring to a simmer.
2. In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until fully dissolved.
3. Add the cornstarch mixture to the saucepan.
4. Heat the sauce and stir until it thickens to your desired thickness. If the sauce becomes too thick, add more water, little by little, to thin it out.
5. Cool the sauce to room temperature.

Make Teriyaki Salmon:

1. Add the salmon slices to a large mixing bowl. Pour the cooled sauce over the salmon, cover with plastic wrap and let marinate in the fridge for 20 minutes or a few hours.
2. Transfer salmon to prepared baking sheet, and do not discard the marinade.
3. Bake for 12-16 min or until salmon is flaky and cooked through, bake time may vary depending how thick is the salmon.
4. While salmon is baking, transfer the remaining marinade to a small sauce pan and bring to a boil.
5. Reduce heat to low and simmer for 3-4 min then remove from heat.
6. Once salmon has been cooked, brush it with the teriyaki sauce, then sprinkle with chopped green onions and sesame seeds and serve.