Glazed Salmon Teriyaki

I can't take credit for this recipe--I had it at Laura's aunt's house a few weeks ago and then made it this past week. It is the best salmon I've ever made.

Glazed Salmon Teriyaki

4 salmon filets, about 6 ounces each
½ cup soy sauce
¼ cup (packed) brown sugar
¼ cup dry sherry or Madeira wine (I used vanilla extract as a substitute)
2 Tablespoon vegetable oil
4 cloves of garlic, minced
1 Tablespoon peeled and minced ginger

Place salmon filets in a bowl (or large resealable plastic bag)

Combine remaining ingredients in a blender. Blend until smooth; pour over fish.

Refrigerate 1 hour, covered if using a bowl. Turning once during the time.

Preheat oven to 450°. Remove fish from sauce and arrange skin side down in glass or ceramic dish or an aluminum foil lined pan.

Place remaining sauce in a small saucepan. Bring to a boil, reduce heat to medium and simmer for 5 minutes to thicken. Stir often so the sauce doesn’t stick and burn. Spoon over salmon and bake basting once, for 10-13 minutes. Bake time will depend on thickness and temperature of the fish.