1 1/2 pounds raw salmon (I use about 3-4 filets)
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger (I use about 1/2t ground ginger)
1-2 tablespoons toasted sesame seeds
4 green onions, sliced
In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat your outside grill, indoor grill pan, or George Foreman (this is what I use.) Remove salmon with kitchen tongs and place directly on the pan. Cook for 5-10 minutes (George Foreman obviously will cook super fast), depending on the salmon’s thickness, until opaque and easily flakable with a fork. Flip the salmon halfway through cooking. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.
Sesame Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger (I use a dash of ground ginger)
1/2 teaspoons toasted sesame seeds
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon. ENJOY!!