1 scallion, minced
2 tbsp. reduced-sodium soy sauce
1 tbsp. rice vinegar
1 tbsp. honey
1 tsp. minced fresh ginger
1 lb. center-cut salmon fillet
1 tsp. sesame seeds, toasted
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved.
Place salmon in a sealable plastic bag, add 3 tbsp. of the sauce and refrigerate; let marinate for 15 minutes.
Reserve the remaining sauce.
Line a small baking pan with foil and coat with cooking spray.
Transfer the salmon to the pan, skin-side down. (Discard the marinade.)
Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes.
Drizzle with the reserved sauce and garnish with sesame seeds.