Thicken Teriyaki Sauce:
Carefully place cooked salmon on a serving plate. *Note: The salmon's internal temperature will continue to rise.
Bring the teriyaki sauce back to a simmer by pressing the "Cancel" button, then "Saute" button.
Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the teriyaki sauce until desired thickness.
*Pro Tip: You don't have to use all the cornstarch thickener. Use accordingly to your taste.