Seattle Teriyaki Salmon

1 quart soy sauce

1 lb brown sugar

1 tsp dry mustard

2 cloves garlic, minced

1 Tbsp fresh ginger, minced

½ cup white cooking wine or white grape juice

6 salmon fillets, about 8-ounces each

3 Tbsp sesame seeds

1. Thaw salmon and cut into equal portions.
2. Toast sesame seeds under broiler and set aside. 
3. Prepare marinade by combining all ingredients except salmon and sesame seeds.  Place fillets in this mixture and marinate 4 – 6 hours.
4. Remove salmon from marinade, put in a large piece of heavy-duty aluminum foil and place on grill.  Cover loosely and grill about 7-10 minutes, or until fish flakes when pressed with a fork.  Or if you don’t have access to a grill right now, you can wrap each salmon individually in tin foil, making sure to seal tightly and bake @ 475 for 12-15 minutes.  Do not overcook.  Top with sesame seeds and serve with rice.  I like to save the juices from the cooked fillets (the juice in the tin foil, NOT the raw marinade) and pour it over the salmon that has been slightly cut or over the rice to add more flavor.