Marinade:
- 1 cup soy sauce (use wheat-free soy or tamari sauce for gluten-free)
- ½ cup dry sherry
- ¼ cup toasted sesame oil
- 3 tablespoons peeled and chopped fresh ginger
- 2 green onions, chopped
- ¼ cup light brown sugar
- 4 (6-ounces each) salmon fillets, skin on
Directions
- Mix the marinade ingredients at least 24 hours before you plan to use it. Refrigerate.
- Remove the pin bones from the salmon fillets with tweezers or pliers, if desired.
- Put the salmon fillets in a glass baking dish and pour the marinade over them.
