Use a large Ziploc plastic bag. Place the brown sugar, vanilla extract, whiskey, soy sauce, fresh ginger, lemon juice, garlic cloves and onions inside.

Add the fish to the bag and let it sit there for two hours in a refrigerator. Turn it occasionally.

Heat a nonstick pan over moderate heat. Use some cooking spray to coat the pan.

Add the salmon and marinade to the pan.

Cook the salmon for approximately five minutes on each side. The salmon will flake with a fork when done.

Place a serving size piece on each plate and drizzle it with sauce. Top the salmon with scallions and chia seeds.