Grilled salmon shawarma

Recipe created by Chef Erik Foxx-Nettnin of The Polished Foxx.

1. Mix the sauce ingredients together in a large bowl. Place salmon in the container and let it rest for 15 minutes.
2. Mix salt and sugar in a bowl to make a coating.
3. Remove your salmon fillets from the sauce and coat them in the salt/sugar mixture. In a skillet, heat sesame oil over medium heat until it starts to smoke.
4. Shake fillets to remove excess coating mixture and place them face down in the skillet. Let cook for 1 to 2 minutes and then flip.
5. Let the salmon cook for 3 more minutes on the second side. Pour ½ cup of your liquid marinade into the pan. Turn the heat off and remove from heat. Let salmon and sauce rest for 2 minutes.
6. Serve salmon over sticky rice or with the vegetables of your choice. To finish, drizzle the pan sauce over the salmon and enjoy.