In a small bowl, combine 2 tbsp balsamic vinegar, 2 tbsp reduced-sodium soy sauce, 1 green onion, thinly sliced, 1 tbsp olive oil, 1 tbsp maple syrup, 2 garlic cloves, minced, 1 tsp ground ginger, 1 tsp crushed red pepper flakes, 1/2 tsp sesame oil and 1/4 tsp salt. Pour 1/4 cup marinade into a large resealable plastic bag. Add (4) 6 oz salmon fillets; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marina
de. Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 inches from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.