1/2cuplow-sodium soy sauce, tamari, or coconut aminos
2Tbsprice vinegar
3Tbsphoney or maple syrup
1large garlic clove, minced or grated
1tsp grated fresh ginger, optional
46-8 ouncefillets of fresh salmon, skin on
cooked rice or rice noodles, for serving
veggies such as steamed broccoli, grated carrot, and edamame
1Tbsptoasted sesame seeds or sliced scallions, optional
Instructions
Mix soy sauce, vinegar, and honey in a bowl until honey is dissolved and not sticking to the bottom of the bowl. In a shallow bowl or baking dish, combine half of the soy sauce mixture with the garlic and ginger, if using. Save remaining sauce to serve with the cooked salmon. Place salmon flesh side down into the marinade and spoon some over the top of each fillet to coat the sides. Set aside for 5 to 15 minutes.
While salmon marinades, prepare vegetable and/or side dishes such as rice or noodles. Place an oven rack at the top position in your oven and preheat the broiler to high. Place marinated salmon skin-side down on a baking sheet lined with foil (I don't suggest parchment because it could burn).
Broil salmon until caramelized, 8 to 10 minutes. Depending on the thickness of your salmon, it could be a little pink in the center still. That's ok! It will continue to cook as it rests. Serve salmon with extra sauce, side dishes and a sprinkle of sesame seeds and sliced scallions, if desired.