- 2 tbs. low sodium tamari
- 1 tbs. brown sugar
- 1 tbs. rice vinegar
- 1 tbs. grated fresh ginger
- 1 garlic clove, minced
- 1 piece of salmon fillet for 2, skin on
- Sesame seeds, for garnish
Whisk together the tamari, brown sugar, rice vinegar, fresh ginger and garlic together in a small bowl. Pour the sauce on top of the salmon, rub it in and let it marinate in the fridge for at least half an hour.
Preheat the oven to 350°F. Place the fish and marinade in a rectangular glass Pyrex dish. Bake until the salmon flakes easily with a fork, 25-30 minutes.
You can also make this on a barbecue grill and cook on indirect heat for about 25-30 minutes, until the salmon flakes easily.