1 tablespoon Worcestershire sauce
1 tablespoon sesame oil
1 tablespoon crab juice
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
In a small bowl, mix Worcestershire sauce, sesame oil, crab juice, apple cider vinegar and Worcestershire sauce.
Place salmon fillets into the marinade, turning them once, and turning again after 10 minutes.
Place salmon in a resealable plastic bag, tightly wrapped in plastic wrap, and seal tightly. Bring the plastic bag to a high speed of about 10 minutes.
Place a sheet of aluminum foil onto the salmon, and seal tightly. Place the fillets on the foil sheet, and marinate in the refrigerator for 2 hours.
Stir the marinade all over the salmon before removing from the marinade.
Remove foil from fillets, and cover securely with aluminum foil. Place salmon on the foil for 1 hour.
Remove coated fillets from marinade, and cut into 1/2 inch slices. Rub the shell with a fork, and keep marinated fillets covered until serving time. Serve at room temperature.