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Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
Place a rack in the top third of the oven and heat the broiler.
Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.