So what of that sweeter brown concoction so common in the United States today? This may have originated with Japanese immigrants in Hawaii, who added pineapple juice to the soy-and-mirin mix. As Japanese food became more popularized throughout North America in the 1960s, this sugary blend eventually adopted the name teriyaki—a misnomer which took on a life of its own. Today, Western markets are stocked with bottled products labeled as such, containing not only starch and lots of sugar, but also a range of flavorings not necessarily on the roster of traditional Japanese seasonings, such as garlic. While these variations have plenty of worthy applications (who can argue when a gooey, garlicky version of the sauce meets with a chicken wing?), the original Japanese take on teriyaki is far more subtle and refined. Like the centuries-old method, our salmon teriyaki recipe requires only a handful of ingredients and a good fire.