By scoring the fish the marinade goes deeper into the flesh and it reduces the cooking time, these fillets were 5+cm thick so if yours are thinner reduce the cooking time!
2 x 300g salmon fillets, skin on
75mls gluten free soy sauce
2 teaspoons freshly grated ginger
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon sake
1 teaspoon sesame seeds
In a non reactive dish, combine the soy sauce, ginger, sesame oil, sugar and sake.
Take each fillet and lightly score with a knife, but not through to the skin.
Place the salmon, flesh side down, into the marinade and marinade for 20 minutes.
While the fish marinades preheat the oven to 220 degrees Centigrade or get you BBQ heated. If using the oven, line a baking sheet with baking parchment.
Gently remove the salmon from the marinade, place skin side down on the baking parchment, drizzle over a little more marinade and then sprinkle over the sesame seeds. If using a BBQ, I just pop the salmon skin side down onto the flat plate, sprinkle over the seeds and close the BBQ, it’s normally done within 5 minutes.
Bake for 8-10 minutes. Allow to rest for five minutes before serving.