Mix the cornstarch and ¼ cold water together in a small measuring cup or bowl, and mix well until the cornstarch is completely dissolved.
Place the remaining ingredients in small sauce pan and bring to a low simmer.
Add the cornstarch mixture, whisking as you add it in.
Cook for about 2 minutes or until desired thickness.
Heat grill to 500 degrees. And then lower heat to 350 - 400 degrees
Lightly oil the grates with the olive oil
Place salmon fillets skin side down on the grates
Cook for 20 minutes basting with the teriyaki sauce every 5 minutes.
If you want to get more of a crust on the flesh of the salmon. Start cooking the salmon on oiled grates flesh side down. Let it cook for about 5 minutes, then using a grill spatula, turn the salmon so it's now cooking skin side down. From this point, baste the salmon every five minutes with the teriyaki sauce.Pair With: Pineapple Slaw