Sriracha Teriyaki Glazed Salmon

Cut skinless salmon filets into serving sized pieces of equal thickness. Coat each piece all over with a mixture of 1/8 cup sriracha sauce, 1/4 cup teriyaki, 1 tsp. maple syrup, 1 tsp. rice vinegar. Refrigerate for a few hours or overnight. Bring to room temperature before cooking.

Preheat broiler to high about 6 inches from top of oven. Place salmon under the broiler so pieces are not touching for about 6-8 minutes until blackened on the outside and medium rare on the inside. No need to turn. Serve with green beans, sesame noodles and a great Sancerre. Happy New Year!

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