Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ginger, paprika, black pepper, and red pepper flakes until the sugar has dissolved.
Stir in garlic, green onions, sesame oil, and peanut/vegetable oil until well combined.
Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. Flip salmon every few hours, for even flavor.
This dish can be baked, broiled, or grilled.
Drain excess marinade from salmon fillets. Cook salmon until firm and opaque, about 4 minutes per side.
The excess marinade can be simmered, reduced and poured over the final product.
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