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Asian Grilled Salmon
Salmon fillets marinated in a balanced Asian-style sweet and spicy sauce, then grilled or pan-seared. Serve over sticky rice with steamed vegetables and garnish with green onions and toasted sesame seeds.
Course: Entrée
Cuisine: American
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
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In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, chopped green onions, brown sugar, minced garlic, ground ginger, crushed red pepper flakes, sesame oil, and salt until the sugar dissolves and the mixture is combined.
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Arrange the salmon fillets flesh side down in an 8×8-inch glass baking dish. Pour the marinade over the fish, cover with plastic wrap, and refrigerate for 4 to 6 hours to develop flavor.
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For an outdoor grill: Preheat the grill to medium-high. Oil the grates and set them about 5 inches above the coals or heat source.
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Remove the salmon from the marinade and place skin-side down on the hot grill. Cover and cook 8–10 minutes, or until the fish flakes easily with a fork.
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Pan-sear option: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place the fillets flesh side down and cook about 3½ minutes per side until browned and flaky.
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While the fish cooks, transfer the remaining marinade to a small saucepan and simmer over medium heat until reduced by half. Drizzle the reduced sauce over the cooked salmon before serving.
Notes
Cook’s Note: Increase the crushed red pepper flakes to taste if you prefer a spicier finish.