Peel the ginger and cut into chunks.

Grind the ginger in the bowl of the food processor until very fine.

Slice and wash the green onions, checking for bugs as required.

Saute the ginger in a little oil over medium heat for only a minute. We want to cook the ginger to take the edge off but we don't want to burn it.

Add the green onions and cook for a minute just to slightly wilt. Remove pan from heat.

Add remaining ingredients and stir. Set aside.

Remove bones from the salmon fillet by using a needle-nosed tweezers, generally available at your gourmet cooking store. I'll try to find a resource on line. Meanwhile, The Mrs. Cooks in University Village sells some shaped like salmon and they are the BEST! Also, it is easier to have the fishmonger skin the fish as that makes it easier to bone. To bone, gently run your palm over the fillet to feel the direction the bones are in the fillet. They aren't straight up and down, they are at an angle. Using the tweezers, grab the tip of the exposed bone and pull straight out in the same direction the bone is laying. This makes it both easier to come out and doesn't tear up the flesh of the fish.

Either cut into entree portions or skewer by sliding the bamboo skewer through the fillet. Put each skewer into fish about 1/2" apart.

Slice between the skewers. Spray a sheet pan lined with parchment paper with cooking spray. Lay skewers on their sides, all in the same direction, and pour glaze over the fish.

If making entree portions, remove bones and cut into desired size - 4 to 6 ounces is plenty per person.

If making skewers, lay them on their sides on a baking sheet lined with parchment and sprayed with cooking oil. If making larger portions, transfer to pans prepared as above.

Pour glaze over fish and flip over to coat with glaze. I usually will pat the fish with the glaze to evenly spread the green onion and ginger. Marinate for about 5 minutes and turn piece over. Put into a 400 degree oven and cook skewers about 4 - 5 minutes, fillets for 8 - 10.

The fish is done when it feels firm. I cook it to 115 degree and remove from the oven and let sit a few minutes. The temperature will continue to rise for a few degrees. Don't cook it so long that all the fat starts oozing from the fish. It'll be hard and dry.

Remove to a serving platter and garnish with some of the sliced green onions. These were going to a friend who just had a new grandson born so I used a disposable foil pan.