To add smoke to your vegetable side dish, pan-fry Brussels sprouts with butter and bacon. If you would like, you can add a small amount of the bacon fat to the dish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 salmon fillets |
Ingredients
- 4 salmon fillets
- salt and pepper to taste
- 1 tablespoon onion powder
- 1 teaspoon crushed red pepper flakes
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 4 cloves garlic, minced
- 3 tablespoons white balsamic vinegar
- 2 tablespoons white sugar
- 2 tablespoons chopped green onions
- 2 tablespoons chopped cilantro
Instructions
- Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
- In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 74 mg |
| Sugars | 9 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I use this recipe for my smoked salmon marinade. Cut the garlic by half and add a couple shakes of Chile flakes then pulse it in my ninja smoothie maker. Enough for a whole half salmon. Perfect!!
Just awful flavor marinade and cooking times are too long. Warning, wild salmon of course has a much richer color… it may appear raw but if the knife goes through your 1 minute late.
I make this once every two weeks now! So good.
Great mix of spices for salmon
Loved It! Would/ WILL make again. Excellent dish. 5/5
Absolutely amazing recipe. Everyone in my family will eat this dish! I serve with angel hair pasta or zucchini spirals
Whole family loved it!
Great flavour! The family loved this.
Positively great! I instead white balsamic I used fig balsamic, no green onions, and rosemary instead of cilantro . Also used a regular pan to cook it in. Turned out beautiful! Made it for the family and even the picky eater ate it all! This is now a go to for me, you can change it up or make it as is and it is great.
Adored this but made some changes… I didn’t salt & pepper the salmon, I did rub it with the onion and red pepper flakes though. I didn’t have time to marinate (and to be honest I dislike marinating salmon), so I mixed up the “marinade” (but replaced the lemon juice with white vinegar, used regular balsamic instead of white, Splenda for baking instead of sugar and a dash more of onion powder instead of green onions). Then I heated the marinade on medium high heat in a ceramic skillet, tossed the salmon skin up in the bubbling marinade for 7 minutes, then flipped it for five minutes more – it was quick with a crispy skin and the cilantro and Splenda caramalized it! Of note, I do have a gas stove.
Not as tasty as I though it would be.
Bomb! We loved it, as others did not have white balsamic vinegar used the red. Served it with apparatus and the lemon roasted potatoes recipe on this site. Which by the way was also a very big hit. In reading the other reviews it does have a sweeter taste due to the balsamic vinegar and a little bit of sugar. If you’re not too big on the sweet I would just reduce these by half . Also heated the marinade to serve on top of the salmon and finished it off by topping with sliced avocados.
We were really divided on this tonight – it seems we either loved it or hated it (split equally). I followed the recipe ingredients exactly, but grilled it instead of baking. For those that didn’t like it, the flavors didn’t blend together and it just tasted weird. Those that liked it, liked the play of vinegar and cilantro. I won’t bother making again unless it is requested.
Loved it. Made it for my family and can’t wait to make it again! 🙂 The only thing we changed is, instead of using what the recipe called for, we used dark balsamic vinegar. It was a big hit and note: You can use the marinade on other meats like chicken!! – ZBT
Easy and delicious !!
i pan fried. its sweet and the sugar gives it a blackened crust. Yum! The kids loved it too!
No one in my family likes salmon but I’m always on the lookout for recipes because it’s so healthful. I loved this, my husband liked it, and my two kids ate it without complaint. SUCCESS! Will definitely add this to my regular rotation!
This was very good. It goes wonderfully with baked asparagus.
We did not care for the sugar in the marinade, but it was otherwise okay.
This tasted like something I would have ordered in a restaurant, DELICIOUS! The only thing I did different was use white wine vinegar and one lemon and it’s zest (what I had). Put everything into a freezer bag, marinated for 6 hours, very simple. I BBQ mine on foil brushed with olive oil, and it came out perfect. Will definitely make this again. Thanks for sharing.
This was awsome! I didn’t have the white balsamic so I used red wine. But next time I make this will buy the white balsamic!