Asian Grilled Salmon
Salmon marinated in an Asian inspired sweet and spicy marinade before grilling. Serve salmon over a bed of sticky rice with a side of steamed veggies.
Servings: 4
Ingredients
- 4-6 (4 oz.) salmon fillets
- 1/2 c. olive oil
- 4 T. soy sauce
- 4 T. balsamic vinegar
- 3-4 green onions chopped
- 3 tsp. brown sugar
- 2 cloves garlic minced
- 1 1/2 tsp. ground ginger
- 1 tsp. crushed red pepper flakes
- 1 tsp. sesame oil
- 1/2 tsp. salt
- Chopped green onions for garnish
- Toasted Sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt, until dissolved and well combined.
- Place the fish fillets flesh side down in an 8x8-inch glass baking dish and pour the marinade over the top of the fish. Cover with plastic wrap and let the fish marinate in the refrigerator for 4 to 6 hours.
- Outdoor Grill: Preheat the barbecue or gas grill to medium-high. Oil the grill rack and adjust the height to 5-inches above the coals or heat source.
- Remove the salmon from the marinade and place skin side down on the grill. Cover with the lid, and grill the fillets 8-10 minutes or until fish just flakes with a fork.
- Pan Sear: Alternately, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place the salmon fillets flesh side down in the skillet; cook about 3 1/2 minutes per side until browned and the fish flakes easily with a fork.
- Meanwhile, heat the marinade in a saucepan, over medium heat until reduced by half and drizzle over fish.
Notes
Cook's Note: If you like more heat, add more crushed red pepper flakes.