This was supposed to be grilled but I really didn't feel like fussing with it last night. So I baked it instead - turned out brilliantly.
2 tbsp less-sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp chile paste
1 bunch scallions, finely chopped
1/4 tsp ginger
1 lb salmon filet
Mix all the marinade ingredients together. Put salmon in a small baking dish, skin sidedown. Pour marinade over top, cover and refrigerate. Let marinade 1-2 hours, turning halfway thru.
Bring dish out of refrigerator and let come to room temperature. Preheat oven to 375º. Uncover and place dish in oven. Bake at 375º for 15-20 minutes or until fish flakes easily when tested with a fork. Remove skin, plate and serve.