- 3/4 lb salmon (steaks or salmon fillets)
- 1 teaspoon ground sumac
- 1 tablespoon balsamic vinegar
- olive oil
- lemon wedge
- Sprinkle sumac over the fleshy sides of the salmon (not the skin part).
- Pour balsamic vinegar on top.
- Marinate refrigerated 30 minutes to 2 hours.
- Just before cooking, drizzle or spray a light coating of olive oil on the fish, to keep it from sticking.
- Pan fry, broil, or grill until done.
- Serve with lemon wedges.