Place the salmon in a large zip top bag or baking pan. In a small bowl whisk together the brown sugar, olive oil, soy sauce, ginger, garlic, lemon, sesame oil, and salt. Pour the marinade over the salmon, cover, and refrigerate for at least 30 minutes or up to 6 hours.
Preheat oven to 425 degrees. Line a large baking sheet with foil. Place salmon on foil and drizzle remaining marinade over top. Bake for about 15-20 minutes or until salmon flakes easily with a fork and is cooked through. Sprinkle on Furikake seasoning, if using.
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Notes
Great make-ahead sheet pan salmon recipe. Refrigerate and use leftovers to toss on salads, wraps, or add to meal prep bowls.
Salmon: Use an entire salmon or smaller filets. This marinade can work with up to two pound of fish.
Soy Sauce: I always use low sodium soy sauce. If you are using regular, omit the kosher salt. Tamari works a good gluten-free substitute.
Ginger Paste: You can grate your ginger fresh or use the pre-grated ginger paste found in the grocery store.
Sesame Oil: This adds a special flavor to the fish. If you don't have it, you can omit it altogether from the marinade recipe.