Balsamic Ginger Salmon

Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I’ve ever tasted; this is also the only seafood meal to consistently receive two thumbs up from my entire family!

For years, the only way I prepared fish was with a sprinkling of salt and pepper and a drizzle of oil and lemon. We didn’t eat it often enough that I ever felt the need to play with different recipes. I wish I’d known then that there were so many other options!

Over the past year, my family has eaten more seafood than we would have imagined possible a few years ago. (This happens when your husband is fortunate enough to bring home 100 pounds of fresh fish from Alaska!)

For anyone who is not a big fan of fish for the sake of fish, a marinade is an excellent option for adding more flavors and changing the overwhelming “fish-factor” in the meal. I played with a couple different salmon and balsamic vinegar combinations before running across this one and let me tell you, it is a keeper.

When I made this last week, it was voted “two thumbs up and the best salmon ever” by my oldest two boys. The fact that my youngest ate every bite of his without pausing for chatter is huge praise all by itself.

Balsamic Ginger Salmon

4 from 4 votes

Recipe adapted from and with thanks to A Hint Of Honey

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Servings: 6 servings

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Ingredients 

• ▢ 2 pounds salmon sliced into fillets
• ▢ 3 tablespoons light flavored olive oil
• ▢ 2 teaspoons sesame oil I used toasted, but either oil will work
• ▢ 3 tablespoons soy sauce
• ▢ 3 tablespoons balsamic vinegar
• ▢ 2 teaspoons honey
• ▢ 1 large clove garlic minced
• ▢ 2 teaspoons grated fresh ginger I grated mine straight from the freezer
• ▢ 1/4 teaspoon crushed red pepper flakes
• ▢ 1/4 teaspoon kosher salt
• ▢ 2 green onions about 3 tablespoons thinly sliced, reserve 1 tablespoon for garnish

Instructions

• Place the salmon fillets in a gallon size ziploc bag or in an airtight container. Whisk together all remaining ingredients and pour over the salmon. Seal and turn to coat the salmon. Refrigerate for 2-3 hours.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment. (The parchment will make cleanup easier and allow you to easily pour the sauce over the fish as you are serving it.) Place the salmon on the parchment and pour any extra marinade over the fillets. Bake for 10-12 minutes*. Serve over rice and drizzle with the pan juices. Enjoy!
• * Cook the fish 2 minutes less than your estimated time, then check for doneness. You can always pop it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon is best warm and flaking, but still a bit translucent even after resting.

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 3-19-13 – recipe notes and photos updated 2-16-15}


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