Star Spangled Salmon

Cooking Time: 12 min    Servings: 4

Products needed:

  • Traditional 18 Year Balsamic Vinegar
  • Japanese Sesame Oil


  • 4 6-ounce salmon steaks or fillets
  • ¼ cup medium Olive Scene Extra Virgin Olive Oil
  • 2 tablespoons Olive Scene 18 Year Traditional Balsamic Vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped green onions
  • 2 teaspoons brown sugar
  • 2 teaspoons red pepper flakes, such as Kirmizi Biber (roasted red pepper flakes available at The Olive Scene)
  • 1 teaspoon Olive Scene Japanese Roasted Sesame Oil
  • ¾ teaspoon grated fresh ginger
  • ½ teaspoon sea salt and pepper to taste
  • 1 clove garlic, minced


  1. Using a mortar and pestle, pound the Kirmizi Biber with salt and pepper to make a smaller grind.
  2. You can also use a food processor.
  3. Whisk together all ingredients except salmon filets.
  4. Place salmon in a 9x13 pan and pour marinade over.
  5. Flip salmon to coat both sides.
  6. Cover with plastic wrap and refrigerate 1-2 hours.
  7. Preheat grill and oil the grate.
  8. Cook over medium high heat for 5-6 minutes per side, or until salmon is firm, flakes easily, and is a consistent color through the middle.
  9. Remove from grill and serve with grilled snap peas (recipe on website).