• Marinate Salmon: Whisk together all of the marinade/glaze ingredients plus 2 teaspoons toasted sesame oil. Add 1/3 cup of marinade to a freezer bag with the salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight in the refrigerator (the longer the better).
• Separate Glaze: When ready to cook, let salmon sit at room temperature for 10 minutes. Meanwhile, separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked.

SKILLET DIRECTIONS:

• Heat 1 teaspoon neutral oil (light olive oil, peanut, avocado, canola, vegetable, etc.) in a 12-inch nonstick skillet over medium-high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes.
• Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium).
• Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note, the Glaze is very strong so you will want to taste before adding too much more Glaze.

GRILL DIRECTIONS:

• Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness (until salmon reaches an internal temperature of 135° for medium), flipping once halfway through and glazing with half of the remaining Glaze.
• When done, remove salmon from the grill and brush with desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note, the Glaze is very strong so you will want to taste before adding too much more Glaze.