This is Japanese late night street food. In Japan they use the whole fish even the eyes, head, and cheeks. Chefs treat the fish simply to show off the fatty goodness on the belly. I used coconut aminos to reduce the salt over soy, used brown sugar to up the sweetness and make the glaze more sticky. The jalapeño, onion, and sesame seeds bring savory. I hope you like it.

1 pound salmon belly
1/4 cup coconut aminos
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1 tablespoon sesame seeds
1 tablespoon green onion
1 teaspoon garlic
1/2 jalapeño pepper

In a bowl add coconut aminos, rice wine vinegar, brown sugar, garlic, jalapeño, and garlic.

Add salmon belly. Let marinate for 30 minutes.

Heat oven to 425.

Place salmon on a baking sheet and sprinkle with sesame seeds. Cook for 7 minutes.

Top with diced green onion and serve.