In an attempt to try a different asian marinade for salmon, I went back to the basics. The following recipe is simple but flavorful. Enjoy!

Ingredients

2 salmon fillet

1/2 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons lemon juice

1 teaspoon Fish Sauce

2 teaspoons Sesame Oil

1/2 teaspoons chili paste

1/2 cup sliced scallions

1 tablespoon minced garlic

2 tablespoons minced fresh ginger

1 cup Panko Bread Crumbs

1. Preheat the oven to 350 degrees F.
2. Whisk soy sauce, rice vinegar, lemon juice, fish sauce, sesame oil, chili paste, scallions, garlic, ginger in a bowl. Keep 4 tablespoons separate for use as a sauce later.
3. Place salmon skin side down into the mixture. Allow to sit for 10 minutes. Take it out of the mixture onto a plate, sprinkle the panko evenly over the fillet. Pour the soy marinade evenly over the panko with a spoon.
4. Place the salmon skin side down on the hot iron skillet, which has been covered with grapeseed or olive oil on medium heat.
5. Cook for 3 minutes then turn using a fish spatula (spat). Turn carefully cook for another 3 minutes. Transfer the pan to the oven to cook through. Check the internal temperature, it should be 140 degrees F, about 5 to 8 minutes.
6. Transfer the fish to a flat plate, skin side down. Allow the fish to rest for 10 minutes.
7. Serve with rice, and remaining soy mixture.