Soy Marinated Salmon

    2 hours 18 minutes

    This is my favourite barbecued salmon recipe either. It is marinated in a kind of soy vinaigrette with Asian flavours.

    352 people made this

    Serves: 4 

    • 1/4 cup (65ml) balsamic vinegar
    • 1/4 cup (65ml) lemon juice
    • 1/4 cup (65ml) soy sauce
    • 1 teaspoon salt
    • 1 tablespoon brown sugar
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon paprika
    • 1 teaspoon black pepper
    • 1 teaspoon chilli flakes
    • 4 cloves garlic, minced
    • 1/4 cup chopped spring onions
    • 1 teaspoon sesame oil
    • 1/2 cup peanut oil
    • 8 (120g) skinless, boneless salmon fillets

    Preparation:10min  ›  Cook:8min  ›  Extra time:2hours marinating  ›  Ready in:2hours18min 

    1. Stir balsamic vinegar, lemon juice and soy sauce with salt, brown sugar, ground ginger, paprika, pepper and chilli flakes until the salt has dissolved. Stir in garlic, spring onions, sesame oil and peanut oil until well combined.
    2. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
    3. Prepare barbecue for medium-high heat.
    4. Drain excess marinade from salmon fillets. Barbecue until firm and opaque, about 4 minutes per side.

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    Reviews and Ratings
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    Reviews in English (325)


    Marinated for 10 hours in the fridge inside of a gallon zippie bag. I used sesame seeds - no oil at all. I didn't grill, but instead baked covered at 400 degrees for 10 minutes or until fork flaky and cooked all the way through. I did use the marinade for a reduction sauce (served under the salmon on the plate). I placed the marinade in a sauce pan for about 15 minutes, adding a bit of white wine to enhance the flavor. A huge hit with the entire family!!  -  04 Aug 2010  (Review from Allrecipes USA and Canada)


    I used this recipe without the sesame oil or peanut oil. BEST salmon I've ever made. I will use again for sure.  -  26 Jul 2007  (Review from Allrecipes USA and Canada)


    Wonderful marinade - like one of the other reviewers, I didn't have time to let it marinade more than an hour. And I cooked the salmon in a skillet, reducing the remainder of the marinade into a glaze with a 1/4 cup white wine. Yummy, and definitely a great way to use up the last green onions and fresh ginger. I served with a florentine risotto and steamed broccoli.  -  17 Dec 2007  (Review from Allrecipes USA and Canada)