• 1/4 cup soy sauce
• 1/4 cup olive oil
• 3 Tablespoons spicy brown mustard
• 2 Tablespoons Historic Lynchburg Honey Maple Syrup, or honey or use brown sugar
• 2 Tablespoons fresh squeezed lemon juice or 2 Tablespoons fresh squeezed orang juice
• 1 Tablespoon Historic Lynchburg Steak & Burger Seasoning
• 4 cloves garlic minced
• 1 teaspoon dried oregano
• Red pepper flakes to taste use ¼ to 1 teaspoon, or to taste
• 2 ea. 6 - 7 ounce salmon fillets
- Whisk together the soy sauce, olive oil, Historic Lynchburg Honey Maple Syrup, or honey or brown sugar, spice brown mustard, lemon or orange juice, garlic, oregano, salt, Historic Lynchburg Steak & Burger Seasoning and red pepper flakes in a mixing bowl until well combined.
- Place the salmon in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 1 hour before cooking. For even better results let marinate 8-10 hours before cooking.
- Grilling .Salmon If you’re going to grill your salmon, get your grill going to medium heat and lightly oil the grates. Grill the salmon for 4-5 minutes per side, or until it is cooked through to your liking. If you’re cooking with skin on salmon, start with the skin side down so you can get a nice, crispy skin.
- Baking Salmon. If you’d like to bake your salmon, heat your oven to 425 degrees F (218 C) 10-12 minutes, or until cooked through.
Note: Garnish with a little finely diced parsley or finely diced Serrano Peppers to make it a little spicier