1 cup thin soy sauce
Juice and zest of 2 oranges
3 tablespoons brown sugar
4 cloves of garlic
1 tablespoon minced ginger
1 tablespoon white sesame seeds
4 (6-ounce) salmon fillets


Combine all but sesame seeds in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 per cent reduction. Let cool completely. Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes a side. Occasionally, brush the salmon with the teriyaki sauce.