Ginger Honey- Soy Salmon

Ginger Honey- Soy Salmon
2 to 2.5 lbs whole salmon fillet with skin on
4 TB Sunrise Balsamic Honey Ginger White Balsamic
4 TB regular strength soy sauce
2 TB Sunrise Balsamic Cilantro & Roasted Onion Olive Oil
2 TB Japanese Toasted Sesame Oil
1 TB of Honey
1 fresh lemon
6 cloves garlic, minced
1 TB freshly grated ginger
1/4 tsp freshly ground black pepper
1 red onion – chopped
2 stalks green onions, thinly sliced
1 seedless chopped Jalapeno – optional
Parsley for garnish

Use paper towels to thoroughly dry the salmon fillet, removing excess moisture. Place salmon in a large glass baking dish and set aside.
In a bowl, use a hand whisk to mix together the Honey Ginger Balsamic, soy sauce, honey, Cilantro & Roasted Onion Olive Oil, Japanese Toasted Sesame oil, garlic, ginger, black pepper, green onions, lemon juice from fresh lemon, chopped onions, and jalapeno. Pour mixture evenly over the salmon, ensuring salmon is coated with the marinade. Cover and chill at least 6 hours to overnight, if possible.
Remove salmon from the fridge and let sit at room temp while the oven preheats to 350F (with a rack in middle position) Transfer salmon to a large piece of aluminum foil and large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Cover salmon with aluminum foil and bake for 10 minutes.
Remove the salmon from the oven, move the rack to the upper position, and place salmon back on the rack. Broil on high for about 5 minutes, watching carefully so salmon doesn’t burn. It should reach a nice light golden color on top. Remove salmon from heat immediately and serve.