I'm thinking of using this teriyaki sauce: https://food52.com/recipes..., to make a broiled salmon teriyaki (it's still pretty hot here and broiling is nice and quick - not to mention yummy - so I won't need the oven on for long). A lot of recipes call for marinating the salmon in the teriyaki first, but I am concerned that the high sugar content will cause it to burn if I have it on there from the beginning. Should I marinate first, or just glaze in the last few minutes of cooking? Thoughts?
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