Monthly Archives: May 2016

Fiery Salmon Fillets

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It tastes MUCH better than it looks!

Hands down my all time favorite salmon recipe.  It has a little kick and so much flavor!


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A Ziploc bag makes a great home for marinating your salmon.

Salmon Fillets (Alaskan Wild Caught)
1/2 cup olive or coconut oil
4 T Tamari (or soy sauce)
4 T Balsamic Vinegar
4 T Green Onions
3 t honey
2 cloves garlic, minced (or 1 T pre-minced garlic)
1.5 t ground ginger
2 t crushed red pepper flakes
1 t sesame oil
1 t salt


Put all ingredients (except salmon) in a Ziploc bag.  I like to put the bag in a large cup so it stays upright and the bag does not spill the ingredients.  Squish the bag to mix the ingredients.  Add the salmon and marinate for at least 5 hours.

Preheat the oven to 400°.  Put the salmon into a pan along with all the marinade.  Cook until salmon flakes easily, about 20 minutes depending on the thickness of the fillets.

The salmon is fantastic on a salad - hot or cold!

The salmon is fantastic on a salad – hot or cold!

Can be eaten with a side veggie, like asparagus, or as a salad over a bed of spinach with marinated artichoke hearts and avocado. The marinade makes a great dressing and the spinach wilts nicely when you put the hot salmon on the spinach.

Tiffany and I had this meal when she and her husband rode the motorcycle down on a beautiful Saturday afternoon. Unfortunately we cooked it on the grill and accidentally “blackened” our salmon, which is one of the reasons I prefer baking this dish. We also all wore our Wicked Pizza shirts that we got while visiting a friend in Cabo san Lucas!

A beautiful April afternoon for a BBQ!

A beautiful April afternoon for a BBQ!

This recipe is modified from the Firecracker Grilled Alaska Salman recipe.