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1/4 cup reduced-sodium soy sauce (or tamari* for gluten-free)
2 tablespoons honey
1 tablespoons rice vinegar
1 tablespoon Sriracha sauce (or to taste)
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
1 1/2 teaspoons sesame oil
2 tablespoons finely chopped scallions, for garnish
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1st Keep
 mondobff
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