- ½ cup soy sauce
- 2 TB rice wine vinegar
- 2 TB toasted sesame oil
- 1 teaspoon granulated garlic found in spice aisles
- 1 teaspoon ground ginger
- 4 6 ounce boneless skinless salmon filets
- Canola oil cooking spray
- ¼ cup sliced scallions
- 2 TB sesame seeds toasted
Whisk together soy sauce, vinegar, sesame oil, garlic, and ginger and pour into a shallow dish. Place salmon filets in marinade and toss to coat. Marinate for 30 minutes at room temperature or up to 3 hours in the refrigerator.
When ready to cook, coat a grill or grill pan with cooking spray and heat over medium high heat. Cook salmon for 5-6 minutes per side or until dark grill marks form. Serve garnished with scallions and sesame seeds.
If salmon begins to burn on the grill but isn’t cooked enough for you on the inside, place it on a rack over a cookie sheet in a 350 degree oven for a few minutes to finish cooking to your liking.