Prep 25 mins
Cook 30 mins
From a newspaper. No clue who or what Foley's is (sorry Foley), if you do, please let me know!
- 1⁄3 cup soy sauce
- 1⁄4 cup sesame oil (Oriental stye)
- 5 tablespoons fresh ginger, minced
- 3 tablespoons sherry wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 2 (7 ounce) salmon fillets
- Place soy sauce, sesame oil, ginger, vinegar, chili powder, cayenne and garlic in a small bowl and stir to blend.
- Rinse fish under cold water and pat dry on paper towel.
- Place into a shallow baking dish large enough to hold fish in a single layer.
- Pour marinade over fish, turning once to coat.
- Cover with plastic wrap and marinate for 30 minutes.
- Prepare grill and drain and squeeze marinade from fish. Grill on each side about 10 minutes per inch of thickness of fish.
This is my favorite salmon recipe ever! I didn't change a thing. It is absolutely restaurant quality. If you love asian flavor - you can't do better than this marinate.
Oh, this salmon recipe is soo out of this world! We made it last night with a salmon fillet and just gobbled it up with rice and roasted fresh green beans. Since I was roasting the beans in the oven, I cooked the fish in the oven too to save cooking time. I used low-sodium soy sauce and just 1 tbsp of sesame oil. A 1/4 cup would be too greasy for me. It had just the right amount of kick and was so simple to make. Also, I marinated the salmon all day but added the sherry vinegar just before cooking since vinegar tends to cook the fish. I will be making this one again, maybe add serrano chillies and scallions the next time.Thanks!
Foleys is a fish hosue in NYC :D