1 garlic clove, crushed with press
1 Tablespoon low sodium soy sauce
1 Tablespoon sesame oil
1 Tablespoon OJ or Sherry
1 1/2 teaspoons grated, peeled, fresh ginger
1 teaspoon honey
1/4 cup thinly sliced green onions, divided
Salmon fillet, with skin
Spray with cook spray a shallow dish large enough to hold salmon, whisk together garlic, soy sauce, sesame oil, OJ or sherry, ginger and honey; whisk in 2 Tablespoons of green onions.
Place fish into marinade flesh side down. Marinate for 3 hours or overnight. Remove fish from dish. Discard marinade. Turn fish into dish, skin side down.
Bake @ 350 degrees or until internal temperature reaches 140 degrees, about 20-25 minutes, depending on the size of the fillet.
Let rest for 5-10 minutes covered with foil. Temp will climb with carry over cooking. Serve with remaining green onions and toasted sesame seeds.
Note: We like to double the marinade, use only half and save the other half separate from what you marinate the fish with and serve on the side when you are ready to enjoy this dish.