Porter Ginger Glazed Salmon

Makes 4 servings


  • 3 tablespoons olive oil
  • 1/4 cup Moeller Brew Barn Baked Oatmeal Stout (or a porter or stout beer)
  • 2 tablespoons soy sauce
  • 2 cloves garlic, grated (a microplane works great for both garlic and ginger)
  • 1 tablespoon brown sugar
  • 4 salmon filets
  • 1 tablespoon sesame seeds
  • 3 tablespoons chopped green onion


In a medium bowl combine olive oil, beer, soy sauce, garlic, ginger and brown sugar. Pour mixture into a large ziplock bag. Immerse salmon into the mixture in the bag, seal and let marinate at room temperature for 15 minutes.

Preheat the broiler. Cover a baking sheet in aluminum foil, sprayed with non-stick spray. Remove the salmon from the marinade and place on baking sheet. Pour the marinade into a small sauce pan. Bring the marinade in the sauce pan to a boil over medium high heat. Stir continuously until thickened, being careful not to burn, about 6 minutes.

Brush the marinade glaze on the salmon. Place the glazed salmon under the broiler for two minutes. Remove and brush with more glaze. Broil an additional 2 minutes. Repeat this until the salmon begins to flake easily with a fork. Plate salmon, sprinkle with sesame seeds and green onions.

NOTE: This can be done with a full salmon, just double the marinade ingredients and marinade the full salmon in a larger ziplock bag. This recipe works well on a hot grill, if you prefer. Just brush the glaze on the salmon directly on the grill.

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