Started with a combo of my standard Asian Marinade line up. I never really measure this, but I always taste as I go to make sure it is not too sweet or not too salty. Even if you don’t have all of these, any combo would work. I used mostly honey then a little bit of the others with a splash of rice vinegar at the end. I did not end up using the sesame seeds.
I brushed the salmon with the marinade. I also chopped up some squash, asparagus, red onion, mushrooms, red pepper, and a zucchini and mixed in some of the marinade .
Cooked about 12 minutes.
Cooked skin side down first for about 6 minutes, then flipped and cooked on the flesh side for about more 3 minutes.

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