Firecracker Salmon
:max_bytes(150000):strip_icc()/firecracker_salmon-589debe13df78c47589d4360.jpg)
Sabrina S. Baksh / Regarding BBQ Inc.
This salmon is marinated in an Asian-style mixture with just enough spice and heat to give it a little kick. Perfect for any occasion and a great way to spice up a healthy choice. Serve with grilled vegetables, brown rice, or quinoa.
Ingredients
- 4 6-ounce salmon steaks (or fillets)
- For the Marinade:
- 1/4 cup/60 mL peanut oil (use vegetable oil as substitution)
- 2 tablespoons/30 mL soy sauce
- 2 tablespoons/30 mL balsamic vinegar
- 2 tablespoons/30 ml green onions (chopped)
- 1 tablespoon/15 mL sambal chili paste (or 1Â teaspoons/5 mL pepper flakes)
- 2 teaspoons/10 mL​ brown sugar
- 1-2 cloves garlic (minced)
- 1 teaspoon/5 mL grated ginger
- 1 teaspoon/5 mL sesame oil
- 1/2 teaspoon/2.5 mL salt
Steps to Make It
-
Combine marinade ingredients in a small bowl until sugar and salt have dissolved.
-
Place salmon in a large resealable bag (or two, if needed).
-
Pour marinade mixture over top, making sure fish is well coated.
-
Force all the air from the bag and seal.
-
Place in the refrigerator to marinate for 1 hour.
-
Preheat grill for medium high heat.
-
Make sure to oil the grill grates well before grilling fish. This will keep the fish from breaking during the cooking process.
-
Remove fish from bag and place on a hot grill.
-
Brush liberally with some of the marinade and discard the rest.
-
Cook over a high heat for about 4 to 5 minutes per side or until done (between 145 F and 150 F). Time might vary because of the thickness of the fish.
-
Once fish has cooked, remove from grill and serve with your favorite sides.