Ingredients

• 4 salmon fillets (4oz)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp honey
• 1 tbsp sriracha sauce, (optional)
• 1 garlic clove, minced
• 2 tsp grated fresh ginger
• 1 tbsp sesame seeds

Preparation

In a small bowl, whisk soy sauce, rice wine vinegar, sesame oil, honey, sriracha, garlic and ginger.
Place salmon in a large zipper bag and cover with marinade. Allow salmon to marinate for 20 to 30 minutes.
Preheat the oven to 375°F.
Place salmon fillets on a parchment-lined baking sheet and spoon the remaining marinade over top. Sprinkle each fillet with sesame seeds.
Bake for 10 to 15 minutes or until salmon is cooked to your liking.
Store in the refrigerator for up to 3 days.