Teriyaki Salmon
from https://www.southernliving.com/

1/2 cup soy sauce
1/3 cup light brown sugar
1/3 cup mirin
3 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame seeds
4 teaspoons minced peeled fresh ginger (about 1 [3-inch] piece)
4 (6- to 7-ounce) skin-on salmon fillets (about 1 1/2 inches thick), patted dry
Cooked white rice, for serving (optional)
Sliced scallions, for garnish

Preheat oven to broil with rack about 7 inches from heat. Whisk together soy sauce, sugar, mirin, vinegar, sesame seeds, and ginger in a small bowl.

Place salmon in a large ziplock plastic bag, and pour in teriyaki sauce. Seal bag, and turn to evenly coat fish. Marinate at room temperature 15 to 30 minutes.

Place a broiler-safe wire rack inside baking sheet over beans. Transfer salmon, skin side down, to wire rack, shaking excess teriyaki sauce back into bag; reserve teriyaki sauce. Return baking sheet to oven, and broil until salmon is opaque and starting to brown in spots, about 5 minutes. Meanwhile, bring reserved teriyaki sauce to a boil in a medium skillet over high. Cook, stirring occasionally, until reduced to about 1/2 cup, 3 to 4 minutes.

Brush tops and sides of salmon fillets with 1/4 cup teriyaki glaze; set remaining glaze aside. Continue broiling until salmon is glossy and flakes with a fork and beans are tender, 2 to 3 minutes.

Drizzle with remaining glaze, and garnish with scallions.