Yield: 4 Servings
4 6 oz salmon steaks, 1/4 c peanut oil, 2 T soy sauce, 2 T balsamic vinegar, 2 T scallions, chopped, 1 1/2 t brown sugar, 1 clove garlic, minced, 3/4 t fresh ginger root, grated, 1/2 t red chilli flakes, or more to taste, 1/2 t sesame oil, 1/8 t salt.
Place the salmon steaks in a glass dish. Whisk together the remaining ingredients and pour over the salmon. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours. Heat the grill. Remove the salmon from the marinade, brush the grill with oil and place the salmon on the grill. Grill over medium heat for 10 minutes per inch of thickness, measured at the thickest part, turning halfway through cooking, or until the fish just flakes when tested with a fork.