Cut 300g of salmon into two. Each serving should be around 125-150g
Put the grated ginger, soy sauce, garlic and honey in a plate and mix. Your teriyaki sauce is ready.
Blend the two pieces of salmon in this sauce and marinate in the refrigerator for 30 minutes.
Take the two pieces of salmon out of the refrigerator and bake in an oven preheated to 180 degrees for 20 minutes.
While salmon is baking, transfer the remaining marinade left in plate (or marinating bags if you used one to marinate salmon) into a pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
Before serving, pour a bit of teriyaki sauce prepared in step 5 on the salmon.
