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Fiery Asian Salmon

Fiery Asian Salmon

Author: Heidi Boortz
Servings : 8

Ingredients

  • 1/4 cup sesame oil
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp Bragg Liquid Aminos
  • 4 Tbsp Balsamic Vinegar
  • 4 green onion thinly sliced
  • 3 tsp honey
  • 1 Tbsp bottled minced garlic
  • 1/2 inch fresh ginger minced
  • 1 tsp crushed red pepper
  • 1/2 tsp salt
  • 8 salmon fillet fresh, wild caught preferred

Instructions

For all cooking methods

  • Combine all ingredients in a large zip top plastic bag.

To roast

  • Heat oven to 400. Allow fish to marinate in refrigerator while oven is preheating. Line a baking sheet with foil or parchment paper, optional.
  • Arrange fish on baking sheet. Bake at 400 for 20 minutes.

To grill

  • Allow fish to marinate in refrigerator 20 minutes. Preheat grill to medium heat. If using a fish basket, spray liberally with cooking spray. Alternatively, wrap each fillet in foil.
  • Grill fish 5-6 minutes per side or just until fish flakes easily with fork.

To freeze

  • Place bag in freezer for up to 3 months. To cook after freezing, thaw completely under cold running water while still in plastic bag, then cook using one of the methods above.
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