Ginger-Soy-Citrus Salmon


  • ¼ cup olive oil

  • ¼ cup toasted sesame seed oil

  • 1/8 cup rice vinegar (not sweetened)

  • 1 tablespoon chili garlic sauce (Sriracha)*

  • 2 tablespoons Kikkoman low sodium soy sauce

  • Kosher salt

  • Zest of one lemon 3-5 cloves garlic, grated** (or more to taste)

  • 1 one inch knob of fresh ginger, grated** (or more to taste)

4 fillets of wild salmon, about 3 pounds in total weight Lemon, cut into wedges, optional


Grilling Method: Direct/Medium Heat

Combine olive oil, sesame oil, rice vinegar, chili garlic sauce, soy sauce, a pinch of salt, zest, garlic and ginger. Mix well. Add pieces of salmon to marinade, making sure all surfaces are coated. Cover and marinate in the refrigerator for 5 minutes to 1 hour, turning occasionally to coat all sides. (If using the Vacu Vin Instant Marinater, you can mix the marinade in the container and then add salmon.)

Remove fish from marinade and gently shake off excess. Place on clean tray and put directly on the cooking grate skin side down. Grill for about 15 minutes or until done but pink in the center. Do not overcook. Note: you can tell the salmon is done the old-fashioned way: flaking it with a fork or the Girls' preferred method: when the protein in between the orange flesh in the fish turns an opaque white color on the top of the fillet.

Sliding the spatula between the bottom of the fish and the skin, remove the fish and place on a platter. Increase heat to high to crisp up skin-(it only takes about two minutes). Remove from grill and serve crispy skin with the moist salmon. Garnish with lemon wedges, if desired.

*Ingredient Note: Chili Garlic Sauce or Sriracha is that delicious pungent sauce in the clear bottle or jar with a kelly-green plastic top and a picture of a rooster. It is easily found in Asian grocery stores or on the internet. If you don't have it - don't substitute American (Heinz) chili sauce which will ruin the flavor profile, just omit that ingredient or add a few dashes of Tabasco. However, we strongly urge you to add it to your pantry -- it lasts forever and is a great ingredient to have on hand.

**Grate Note: The best way to grate fresh ginger and garlic for a marinade is by using the Microplace kitchen tool. This tool revolutionizes all ""grating"" tasks from cheese to ginger, garlic, nutmeg, chocolate and nuts. This tool is a must have for any home cook that likes to make short work of grating.

FishElizabeth Karmel