There are a couple ingredients for the marinade that you may have to go hunting for: rice vinegar and sesame oil. You will find these in the Asian food isle of the grocery store.
Here is a tip that is not in the cookbook: Put the salomon skin side up in your dish, then pour the marinade over. Cover the dish and refrigerate for 2 hours. Just before baking, turn the salmon over in the dish.
Tonight I served Asian Salmon with Baked Ricotta and Spinach Rigotoni ~ page 79