In a bowl mix: vinegar, brown sugar or honey, ginger, garlic, chipotle, salt and pepper.
Place the salmon on an oiled baking sheet (with cooking spray or olive oil). Spread the spice mixture over salmon, cover and refrigerate 15 minutes or until you want to bake and serve.
Remove from the refrigerator and let stand to lose the cold. Pour the coconut milk on salmon broil and bake for 15 minutes 425°F.
Chef Pachi
