This recipe comes from my sister and is originally from Karen Lee, a wonderful cook in New York.

6 salmon fillets
3 tablespoons sesame seeds
½ cup dry sherry
3 tablespoons dark soy sauce (use tamari to make this gluten-free)
3 tablespoons toasted sesame oil
2 tablespoons minced ginger
¾ cup sliced scallions
1 tablespoon minced garlic

Wash the salmon fillets and put them in a large roasting pan, skin side down. Combine all ingredients for marinade. Spread marinade over the fish in a large ovenproof dish. Let it marinade for at least 1 hour in the refrigerator. Broil 4 inches from the top of the oven for 10 minutes. Reduce the oven to 450 degrees F and bake for 10 minutes.

You can make this a day ahead, refrigerate, and serve at room temperature.

Serves 6