4th of July Grilled Salmon *or Chicken!*
photo by SharonChen
- Ready In:
- 2 -8 salmon steaks (4-6 oz. ea., or a couple large filets) or 2 -8 chicken breasts (4-6 oz. ea.)
- 1⁄2 cup peanut oil
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 1⁄2 onion, chopped
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons fresh ginger, grated
- 1 teaspoon crushed red pepper flakes (more if you're brave or insane)
- 1 teaspoon sesame oil
- 1⁄2 teaspoon salt
- Into a large zip-lock bag, make marinade out of peanut oil, soy sauce, vinegar, onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.
- Oil and preheat grill on medium-high heat. Grill fish ~5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1” of thickness at thickest point of filet).
Questions & Replies
Got a question? Share it with the community!
Thanks for this recipe. I think you should re-post as a chix marinade because it was AWESOME on the chicken. I wasn't planning on cooking chix at all, but defrosted 2 breasts because the feedback for it was so strong. So happy I did. Yum! The salmon was good too. I think the filets I had tasted a little fishy, so it wasn't as awesome as the chicken, but I don't think it was the marinades fault at all. I ended up baking in the oven because we had a propane issue. I took the onions from the marinade and left them on top of the chix and salmon. They were a GREAT piece in both texture and taste. We will def have this again! Thanks!
see 65 more reviews
RECIPE SUBMITTED BY
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers