Spicy Sticky Asian Marinade

I came up with this recipe when I was looking for a way to make salmon less well, slimy and fishy. It also works beautifully on grilled or baked chicken breasts. The ingredients are super versatile in flavor so sometimes we use this as a BBQ marinade, and sometimes we serve it up more asian with steamed rice or broccoli. Plan ahead so that your fish or chicken can soak up the deliciousness for at LEAST 6 hours.


  • 2/3 Cup Low sodium Soy sauce (You could also use coconut aminos if you avoid soy)
  • 4 Cloves Fresh garlic minced
  • 2 Tablespoons Honey
  • 1 Teaspoon Fresh ground black pepper
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cayenne
  • 1 Teaspoon ground ginger
  • 1/4 c Dark brown sugar
  • 1 Tablespoon olive oil
  • 1 Tablespoon Sesame Oil

Whisk all ingredients together in large mixing bowl. Reserve 1/4 Cup of the marinade to use during cooking for basting. Transfer meat or fish to a gallon size ziplock bag and refridgerate for at LEAST 4-6 hours.


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