Teriyaki Glazed Salmon Steaks

In a small saucepan, combine soy sauce, sherry, vinegar, sugar, grated ginger, and minced garlic. Bring to a gentle simmer, stirring until the sugar completely dissolves.

Continue simmering the glaze until it reduces to about half a cup and coats the back of a spoon, about 8-10 minutes. The glaze should be glossy and slightly thick. (Don't let it reduce too much or it will become too sticky and burn during broiling)

Pour the glaze into a shallow dish large enough to hold the salmon steaks in a single layer. Cool completely to room temperature.

Add the salmon steaks to the cooled glaze, turning to coat both sides. Cover and refrigerate for 2 hours, turning the fish occasionally so both sides absorb the flavors.

Preheat oven to 400°F. Remove salmon from marinade and place on a lined baking sheet. Bake for 12-15 minutes, depending on thickness.

Switch to broil and broil for 2-3 minutes on each side until the surface is caramelized and slightly charred. Brush with any remaining glaze before serving. (Watch carefully during broiling as the sugars can burn quickly)