Set oven to broil, with rack 4 to 5 inches from heating element. Line a shallow baking sheet or dish with aluminum foil; coat with nonstick spray. Distribute non-reserved onions and cilantro evenly on pan in 4 piles, the size of the salmon portions. Top each pile with 2 lemon slices. Combine sesame oil and ginger; spoon about 1 teaspoon of mixture over each pair of lemon slices. Top with salmon portions. Add sake and soy sauce to remaining oil mixture, blend and spoon over salmon portions. Broil until salmon is nicely browned, about 8 minutes. Turn off broiler; set oven to 375 degrees. Finish cooking salmon until just done and center flakes with a knife, about 6-7 minutes. Do not overcook. Serve garnished with reserved green onions. — Adapted from Alaska Seafood Marketing Institute.

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SOUTHWEST GRILLED ALASKA SALMON

Fruit Salsa:

1 pound frozen or refrigerated mango chunks or peaches

4 kiwi fruit, peeled and diced

1/3 cup red onion, finely diced

1/4 cup cilantro, coarsely chopped, or 1 tablespoon dried cilantro

1/4 cup lime juice

1 teaspoon roasted peanut or extra-virgin olive oil

Grilled Salmon:

4 salmon steaks or fillets (6 ounces each)

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon celery seed

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

2 teaspoons lime juice

1 1/2 tablespoon peanut or grapeseed oil

For salsa: Thaw mango chunks. Dice mango and add to bowl. Stir in remaining salsa ingredients, set aside.

For salmon: Measure salt, cumin, celery seed, garlic and cayenne into a small bowl; mix in lime juice and oil. Heat a heavy nonstick skillet or grill pan over medium-high heat. Brush half of spice mixture onto one side of the salmon. When pan is hot, place salmon on the grill or skillet, seasoned side down. Cook, uncovered, about 3-4 minutes, until well grill-marked. Brush tops of salmon with remaining spice mixture and carefully turn salmon over. Cover pan tightly and reduce heat to medium. Cook an additional 4-5 minutes and remove from heat when center flakes with a knife. Serve hot with fruit salsa. — Adapted from Alaska Seafood Marketing Institute

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MAYO-BAKED SALMON

1 half salmon fillet

1 cup mayonnaise (not MIracle Whip)

1 envelope Lipton onion soup mix (enough to cover salmon)

Slather salmon with mayonnaise. Generously sprinkle with onion soup mix. Bake in a 400 degree oven for 30 minutes or until fish flakes when touched with a fork. To crisp the top, put under broiler for the last 5 minutes. — Kares Velasquez-Antonio

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E-mail: vphillips@desnews.com