This lip smackin salmon was a crown pleasure from the tiniest of our family to the oldest. Everyone cleaned their plate and wanted more!
The flavors are perfect for that summer time grill session and dinner on the patio!
1/2 c canola or peanut oil
4 TB soy sauce or coconut aminos
4 TB balsamic vinegar
1 TB brown sugar
2 tsp garlic minced
1 tsp sesame oil
1 tsp onion powder
4 – 8 oz wild caught salmon filets
Mix together all marinate ingredients. Please salmon in a glass dish and pour marinade over top the fillets. Place in fridge for 1-24 hours. The longer the better. We only had one hour this last time. You can pat the salmon dry and then put it on the grill or if you like a glaze you can leave it as is and put it on a pre-oiled grill (the skin will stick if you don’t pre oil).Grill each side for 5-7 minutes. Start with the skin side down. When it flakes with a knife its done!
Serves: 4-6 | Serving size 1 filet
Per serving (marinade only): Calories: 313; Total Fat: 31g; Saturated Fat: 5g; Cholesterol: 1mg; Sodium: 1011mg; Carbohydrate: 8g; Dietary Fiber: 1g; Sugar: 6g; Protein: 2g