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 Aci 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).