The Best Salmon Marinade

CHILI SPICE's Note:

Fabulous Family favorite!!! Super easy and lots of flavor! Made many times and never had negative results. If there are any leftovers this salmon makes a wonderful salad topper for lunch or a salmon salad sandwich. When cooking on the cedar plank or adding liquid smoke, it takes the salmon to a whole new level of flavor. Awesome... best of all this is pretty much idiot proof! Try serving with Crazy Easy Corn (On the Cob) or Corn and Tomato Salad With Cilantro Dressing for a great tasty feast.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 salmon fillets or 4 salmon steaks
• ¼ cup olive oil
• 3 tablespoons soy sauce
• 2 scallions , chopped (2 green onions)
• 1 garlic clove , finely chopped
• 2 teaspoons fresh ginger , peeled and finely chopped

Directions:

1. Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
2. Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
3. **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

Reviews

[Ann Chef #1510921]

I increased the garlic to two cloves. Don't skimp on the ginger, it truly adds to the flavor. I have made this twice with salmon steaks (baked at 350 for 15 minutes) and once with a beef steak. I marinated it for a couple of hours. It was great for both.
Thank you Chili Spice.

[ImKerri]

We loved this. and the fact you can throw the ingredients together makes it even better!

[Crisci]

ABSOLUTELY DELICIOUS! I marinated smaller salmon steaks with this for about 30 min. It was so full of flavor. Reduced the marinade and set it on the table as a sauce. It disappeared in no time. DH kept saying how much he liked the ginger. Thanks for sharing.