3 tablespoons light flavored olive oil
2 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 teaspoons honey
1 large clove garlic minced
2 teaspoons grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 green onions about 3 tablespoons thinly sliced, reserve 1 tablespoon for garnish
Place the salmon fillets in a gallon size ziploc bag or in an airtight container. Whisk together all remaining ingredients and pour over the salmon. Seal and turn to coat the salmon. Refrigerate for 2-3 hours. Preheat the oven to 400 degrees. Line a baking sheet with parchment. (The parchment will make cleanup easier and allow you to easily pour the sauce over the fish as you are serving it.) Place the salmon on the parchment and pour any extra marinade over the fillets. Bake for 10-12 minutes*. Serve over rice and drizzle with the pan juices.