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Slammin' Salmon

Slammin' Salmon

  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    2 h 18 m
Aytom

Aytom

An amazing culinary delight. Hands down the greatest grilled salmon ever. Easy and delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 664 kcal
  • 33%
  • Fat:
  • 50.4 g
  • 78%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1599 mg
  • 64%

Based on a 2,000 calorie diet

Directions

  1. Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
  2. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
  3. Prepare an outdoor grill for medium-high heat.
  4. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.
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Reviews

IngramCO
102

IngramCO

8/5/2010

Marinated for 10 hours in the fridge inside of a gallon zippie bag. I used sesame seeds - no oil at all. I didn't grill, but instead baked covered at 400 degrees for 10 minutes or until fork flaky and cooked all the way through. I did use the marinade for a reduction sauce (served under the salmon on the plate). I placed the marinade in a sauce pan for about 15 minutes, adding a bit of white wine to enhance the flavor. A huge hit with the entire family!!

lauri28
101

lauri28

7/26/2007

I used this recipe without the sesame oil or peanut oil. BEST salmon I've ever made. I will use again for sure.

Megan
95

Megan

12/17/2007

Wonderful marinade - like one of the other reviewers, I didn't have time to let it marinade more than an hour. And I cooked the salmon in a skillet, reducing the remainder of the marinade into a glaze with a 1/4 cup white wine. Yummy, and definitely a great way to use up the last green onions and fresh ginger. I served with a florentine risotto and steamed broccoli.

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