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Firecracker Grilled Alaska Salmon

Firecracker Grilled Alaska Salmon

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    6 h 40 m
Christine L.

Christine L.

These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
  2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
  3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Debsdolls
518

Debsdolls

11/15/2003

Great, easy recipe. My outdoor grill is closed up for the season, and I didn't want to get my stove top all greasy using the grill pan. So after marinating the fish for 4 hours, I put the fish in a glass dish, poured the marinade over and put it in a 400 degree convection oven for 20 minutes, GREAT. Putting it in the oven with the marinade gives the fish a glaze. Delicious!! Thanks

Susan
427

Susan

9/22/2007

Don't throw the marinade out!!! Put the marinade in a saucepan with a couple of tablespoons of dry white wine and simmer for about 5 minutes. Drizzle on the salmon - just makes it even better.

MOMMYOCOOLTWINS
215

MOMMYOCOOLTWINS

4/13/2007

We use this recipe ALL THE TIME! The marinade is fine for a few hours, but the flavor is best when you marinade overnight. I let it soak in a plastic zip bag rather than a covered dish. So easy! If you're missing one or two ingredients, it's usually still very good. I often make it with canola oil rather than peanut oil, and it's just as good IMO. I make this for others and share the recipe often. Probably my favorite recipe from this site....seriously.

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