Salmon "Bulgogi"

1 large garlic clove, peeled blend marinate 30 minutes roast at 500°F until 140°F in the center
⅓ c chopped green onions
¼ c reduced-sodium soy sauce or coconut aminos
  (or 2 T regular soy sauce)
1 T Chinese rice wine or dry Sherry
1″ cube peeled fresh ginger
2 t sugar
1 t Asian sesame oil
¾ t chili-garlic sauce
4 6-ounce center-cut skinless salmon fillets, or one big fillet  
  1. Blend all ingredients except salmon in mini processor.
  2. Arrange salmon in a glass baking dish. Spoon marinade over (excess marinade may be heated and used as additional glaze when serving). Let marinate 30 minutes, if time allows, but at least 5 minutes.
  3. Preheat oven to 500°F.
  4. Roast fish until it reaches 140°F in the center, when checked with an instant-read thermometer.

Variation: cook salmon from frozen

Adds about 5 minutes to the cooking time.

Stolen from epicurious.