- 4 salmon steaks
- 1/4 cup low sodium tamari
- 1/4 cup maple syrup
- 1 tbs. sesame oil
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- 1/2 tsp. red chili pepper flakes
In a small bowl whisk together the tamari, maple syrup, sesame oil, grated ginger, garlic and red chili pepper flakes. I freeze fresh ginger and grate it frozen. The texture is very fine and blends well into dishes called for grated ginger!
Place the salmon steaks in a big ziploc baggie with the marinade, making sure to coat the salmon. Leave to marinate in the fridge for at least an hour.
Grill on a hot bbq until the salmon is cooked through, about 4-5 minutes per side. Be sure to brush the remaining marinade on each side while grilling.
Alternatively you can bake the salmon in a preheated oven set to 400°F for about 20 minutes or until the salmon flakes easily with a fork.