- 1 & 1/2 pound wild salmon, cut into 4-5 pieces
- 1/3 cup shoyu
- 1 tbsp. sesame oil
- 1 tbsp. maple syrup or honey
- 2 tbsp. apple cider vinger or rice vinegar
- 2-3 garlic cloves, peeled and minced
- 1 tbsp. ginger, peeled and minced
- 1/4 cup water
- 2-3 scallions, minced
Place salmon in a flat container or baking dish. Mix shoyu, sesame oil, maple syrup, vinegar, garlic, ginger and water, and pour over salmon. Marinate 25-35 minutes or overnight. The longer you marinate, the stronger the flavor infuses into the fish.
Place salmon pieces onto the grill or in a non-stick grill pan, flesh side down, on an angle for 3-4 minutes. Shift the salmon pieces 90 degrees (to get cross-hatch grill marks) and continue cooking 3-4 minutes (depending on the thickness of the fish).
Serve with grilled vegetables. Serves four.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.