I truly dislike salmon, unless the taste is well disguised. This did the trick. Mike thought it was a bit sweet.
The recipe comes straight from a cookbook we picked up at a yard sale called Simply Salmon by James Peterson.
This amount of marinade should be enough for three 6-8 ounce salmon fillets.
Salt and Pepper
2 Tbsp. hoisin sauce
1 clove garlic, crushed
1 tsp. dark sesame oil
1/2 Tbsp. (1 1/2 tsp) white wine vinegar
2 Tbsp. white or black sesame seeds
Season the fillets with salt & pepper and let sit 30 minutes (up to 4 hours) in the fridge. Wipe off the excess salt & pepper.
Combine hoisin sauce, garlic, sesame oil and white wine vinegar in a small bowl and spread a generous spoonful of the mix on the fish. Reserve the rest of the marinade. Refrigerate 4-8 hours.
Toast the sesame seeds in a heavy skillet over medium heat until fragrant (about 5 minutes). Set aside.
Heat the grill. Wipe off the marinade and rub the fish with peanut oil. Oil the grill with a paper towel dipped in the peanut oil. Grill the fish, flesh side down about 3-4 minutes. Turn, coat with remaining marinade and grill until done, approximately 3-4 minutes more. Sprinkle with sesame seeds and serve.