(from Straight from the Earth by Myra and Marea Goodman)
3/4 cup low-sodium soy sauce
1/4 cup plus 2 tablespoons packed brown sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon plus 1 teaspoon fresh ginger, peeled and finely minced
1 tablespoon plus 1 teaspoon garlic, finely minced
1/4 teaspoon red pepper flakes
2 teaspoons vegetable oil
2 large salmon collars, cleaned
1. To make the teriyaki sauce, combine the soy sauce, sugar, vinegar, ginger, garlic, red pepper flakes and 1/2 cup of water in a small, heavy-bottomed saucepan over medium-high heat.
2. Bring to the start of a boil, and then reduce the heat to low and simmer, uncovered, until the sauce thickens slightly, about 10 minutes.
3. Remove the pan from the heat and let the sauce sit at room temperature while you prepare the salmon.
4. Heat the pan on the stove top. When it starts to smoke add the oil. Then add the salmon collars skin side down. After no more than 2 minutes flip them over. Brush the cooked side with the teriyaki sauce. After about a minute flip the collars and remove them to a serving plate. Brush that side with teriyaki sauce or pour some reserved sauce on it.
5. Serve with rice or other grains.