July 13, 2023

Kombucha Marinated Sockeye Salmon

Thanks to Good JuJu Kombucha for making this custom blend of ginger and lemon kombucha! You can use any flavor kombucha when you try this recipe at home! 

• 1 cup ginger-lemon kombucha
• 3 tablespoons soy sauce
• 3 tablespoons unseasoned rice vinegar
• 3 green onions, chopped
• 1/2 cup olive oil
• 3/4 teaspoon red pepper flakes
• Kosher salt
• 1 1/2 pounds sockeye salmon
• 1 tablespoon neutral vegetable oil
• Flaky sea salt
• 2 T olive oil


  1. Combine all ingredients except salmon in mixing bowl.
  2. Place thawed salmon in deep dish and pour marinade over salmon.
  3. Marinate for 2-12 hours .
  4. After salmon has marinated, pan fry over medium high heat with olive oil until reaches internal temp of 145 degrees F.


1 cup ginger-lemon kombucha
1⁄4 cup olive oil
3 tablespoons soy sauce
3 tablespoons unseasoned rice vinegar
3 green onions, chopped
1 teaspoon kosher salt
3⁄4 teaspoon red pepper flakes
1 1⁄2 pounds sockeye salmon portions
2 tablespoons neutral vegetable oil

1. Combine the kombucha, olive oil, soy sauce, rice vinegar, green onions, salt, and red pepper flakes in a bowl and whisk together.
2. Place the thawed salmon in a baking dish skin side up, and pour the prepared marinade over the top. Move the salmon pieces around a little bit to ensure they are fully coated in the marinade.
3. Cover the salmon with foil or plastic wrap and place it in the refrigerator to marinate for 2-12 hours.
4. Just before serving, heat a large cast iron skillet over medium-high heat. Add the vegetable oil. When the oil just starts to shimmer, place the salmon portions in the skillet flesh side down and sear for 3 minutes until golden brown. Carefully flip and cook for another 2-3 minutes on the second side or until cooked through to an internal temperature of 145 degrees F.
5. Garnish with additional sliced green onions and serve immediately.