Honey-Soy Broiled Salmon

You favorite go-to fish is back with a twist that rivals any Asian-fusion restaurant. The marinade of this honey-soy broiled salmon is created from garlic, soy sauce, ginger and honey, and also doubles as a glaze—but it's the toasted sesame seed crust that makes this dish really shine.
A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: Serve with brown rice and sauteed red peppers and zucchini slices.

Ingredients:

1 scallion, minced		2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar		1 tablespoon honey
1 teaspoon minced fresh ginger		1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds,

Yield: 4 Servings
DirectionsPrep: 20 min Total: 45 min
.....Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
.....Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
.....Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
NotesTips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.