3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar or honey
4 tablespoons unseasoned rice wine vinegar
Kosher salt and ground black pepper
4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick
2 tablespoons raw white sesame seeds
1 small shallot, thinly sliced into rings
3 cups cilantro, parsley or both, tender leaves and stems
1 tablespoon toasted sesame oil
Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
Place a rack in the tip third of the oven and heat the broiler.
Place the salmon skin-side up on foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
The leftover marinade can be poured into a small saucepan and reduced over low heat while the salmon cooks.
Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until the seeds are golden brown and fragrant, 3 to 4 minutes.
Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
Transfer salmon to a large serving platter. Top with reduced marinade, sesame and herb salad and serve.