Joe’s Fresh Wild-Caught Surefire Salmon

Grilled salmon fillet garnished with fresh thyme, served on a white plate. The salmon is paired with a colorful avocado and mango salad featuring cherry tomatoes and red onions. The vibrant and refreshing meal sits on a blue checkered napkin, showcasing a summery, healthy dish.

Looking to switch things up from steak? Salmon is the perfect protein—light, flavorful, and packed with nutrients. Whether you grill it in the summer or bake it year-round, this easy, flavor-packed marinade brings out the best in fresh wild-caught salmon. The combination of soy sauce, balsamic vinegar, brown sugar, garlic, and ginger creates a perfect balance of savory, tangy, and slightly sweet flavors.

For a truly special meal, try this recipe with Wild King Salmon, available fresh for a short time each year—you’ll quickly see why it’s called “king” salmon!

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Serving Size: 8
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Ingredients

  • 8 (4 oz.) fillets salmon
  • 1/2 cup peanut oil
  • 4 tbl soy sauce
  • 4 tbl balsamic vinegar
  • 4 tbl green onions, chopped
  • 3 tsp brown sugar
  • 2 cloves garlic, minced
  • 1 1/2 tsp ground ginger
  • 2 tsp crushed red pepper flakes
  • 1 tsp sesame oil
  • 1/2 tsp salt

Instructions

  1. Place salmon fillets in a medium, non-porous glass dish.
  2. In a separate medium bowl combine peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well.
  3. Pour over fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours
  4. Grill the fillets on direct/medium heat for 10 minutes skin side down, then turn over for 1 to 2 minutes of cooking on the flesh side.
  5. No grill? Winter weather? Bake at 375°F for 15 minutes, check for flakiness. Joe’s Surefire Salmon should just flake with a fork

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