Adapted from eatingwell.com
- 1 pound center-cut salmon fillet, and cut into 4 portions
- 1 scallion, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 1 teaspoon toasted sesame seeds
- 1/2 tablespoon melted butter
- 1/2 tablespoon canola oil
- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
- Preheat broiler.
- Transfer the salmon to the pan skin side up; discard the marinade. Pat the skin dry with a paper towel. Brush the oil/butter on the skin and sprinkle with a little kosher salt.
- Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
- To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.