2 tablespoons minced garlic
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 tablespoons finely chopped fresh parsley
¼ cup oil
6 salmon fillets
1 tablespoon sesame seeds, toasted
2 tablespoons scallion, washed, checked and finely chopped
Combine garlic, soy sauce, ginger, parsley, and oil in large plastic zip-lock bag or shallow glass baking dish. (Never marinate fish in aluminum pans) Shake or stir to combine. Cut one lengthwise slit in each salmon fillet with sharp knife. Add salmon to marinade. Marinate in refrigerator for 30 minutes, turning once after 15 minutes.
Soak the sheets in water as directed, drain. Preheat barbeque to high heat.
Remove salmon from marinade; discard marinade and place a salmon fillet, skin side down on a parchment-lined pan. Grill salmon, with lid down, approximately 20 minutes, or until fillets are opaque and just slightly pink in the center. Remove from pan sprinkle with sesame seeds and scallions.