Honey Salmon Teriyaki

1 lb salmon fillet, skinned and cut into 3 portions
1/4 c soy sauce, I used low sodium
1 T freshly grated ginger
1/2 T honey
2 T dry sherry
2 cloves garlic, minced
1 T sesame seeds, mix of black and white...couldnt find black anywhere, even at the Asian market, so just used white
1/2 T canola oil
freshly ground black pepper

Mix up soy sauce, ginger, garlic, honey, and sherry. Put salmon portions into a Ziploc bag and pour the marinade over. Refrigerate, turning occasionally.

Preheat oven to 375 and toast the sesame seeds in a glass pie plate for just a few minutes - watch so they dont burn.

All of the above can be done ahead to this point.

Heat up nonstick, ovenproof skillet w/ canola oil over medium heat. Remove salmon from bag and dry w/ paper towels, reserving the marinade. Sprinkle both sides of salmon w/ ground black pepper and add salmon to the skillet, 4 minutes on first side. Flip over and place pan in oven for 3-4 on second side till salmon is just cooked thru. **I grilled mine**

Meanwhile pour marinade into a little bowl and heat in microwave to a boil. Serve w/ salmon. Remove salmon from oven and sprinkle w/ toasted sesame seeds.