3 Tbsp soy sauce
1 1/2 tsp Chelsea Soft Brown Sugar
2 cloves garlic, minced
2 tsp finely grated ginger
1 1/2 tsp sesame oil
1 tsp chilli sauce (optional)
600-800g fresh salmon fillet (skin and bones removed), cut into 3 cm pieces 

In a large bowl, combine soy sauce, Chelsea Soft Brown Sugar, garlic, ginger, sesame oil and chilli sauce (if using).  
Add salmon and toss to coat.  
Leave to marinade for 30 minutes or up to 4 hours in the fridge.