Ingredients
Scale
- 1/4 cup canola oil
- 2 Tbls. sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1 Tbls. Sambal Oelek
- 2 Tbls. Mirin (rice wine)
- 1 Tbls. ketchup
- 2 Tbls. brown sugar
- 2 cloves garlic, minced
- 1 Tbls. ginger, minced
- 1 Tbls. sesame seeds
- 1 bunch green onions, chopped
- 1 16-20 ounce salmon filet
Instructions
- In a medium bowl, whisk together all marinade ingredients.
- Place salmon fillet in a gallon Ziploc bag. Pour marinade over top and let it marinate at least 30 minutes to overnight, turning the bag occasionally. Heat grill to high. Oil the grill rack well.
- Place salmon on the grill, skin side up. Cook for 6 minutes. With a large
spatuala , gently turn the salmon. Use half of the leftover marinade to brush the fish. Cover the grill and cook for 2 minutes. Brush with remaining marinade. Cover and grill 2 minutes more, 10 minutes total. - Sprinkle with sesame seeds. Serve with sauteed bok Choy or broccoli.