James Carrier
Makes about 1/2 cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish

This soy-balsamic marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon.  The recipe can be multiplied for larger batches; cover and chill up to 2 weeks.

How to Make It

In a small container, mix soy sauce, vinegar, honey, sesame oil, chili flakes, and garlic.

Ratings & Reviews

cdnbgirl's Review

December 23, 2012

jstwil's Review

September 11, 2011
I have tried this a couple times on salmon, always to rave reviews. Sometimes I leave out the chili flakes for the kids, and it is still easy, tasty marinade.

Dh2angel's Review

September 04, 2011
I love this marinade both on chicken drumsticks and flank steak. I prepare the marinade a head of time and then freeze in ziplock bags with the meat. Defrost in fridge one day before grilling and serving.

janicef2009's Review

December 09, 2010
We used this marinade for grilled salmon last night and it was outstanding. We marinated the fish for about 30" and thought it was perfect. Easy and special - we'll definitely use this marinade again.