We have access to great wild salmon at our weekly farmers' market. Given that I am the only person in the PNW who doesn't like salmon (at least it feels that way sometimes), Evan is our salmon chef. This summer, he came up with a new marinade, which works equally well on halibut (my salmon night alternative along with tofu).
You can use any kind of vinegar, but as I mentioned in the Drunken Sauce recipe, black vinegar was a particular hit.
After marinating the fish, we like to bring the sauce to a boil in a pan and then use it as a sauce for our usual sides of quinoa and veggies.
Taste the marinade before pouring over your fish and adjust the sweet, salty, tangy and savory flavors to please your own palate.
1/4 c. neutral oil
1/4 c. soy sauce (make sure to use GF soy sauce if needed)
1/4 c. black vinegar (or try rice vinegar for a cleaner, milder flavor, or sherry vinegar)
1/4 c. maple syrup (if you don't like things too sweet, you might want to use a touch less syrup)
1/4-1/2 tsp garlic powder
A few grinds black pepper
Mix all ingredients in a small bowl. Taste and adjust flavors. Pour over fish and let marinate no more than 30 minutes or so. Cook fish as desired (we grill it). Boil remaining marinade and use as a flavorful sauce for your side dishes (I did a quick food safety search and as long as you boil it, this should be perfectly safe).