- 2 tablespoons balsamic vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 green onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 4 salmon fillets (6 ounces each)
- In a small bowl, combine the first ten ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade.
- Drain salmon, discarding marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Firecracker Grilled Salmon
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"I have received rave reviews every time I have made this recipe. ... I don't tell anyone how easy it is!"
"Just used a pinch of the red pepper flakes as we don't like things too spicy. The flavors are great, especially being cooked on the grill. Thanks for the recipe!"
"Quick & Easy recipe. Very tasty!"
"Hands down a keeper recipe! My husband was not a big fan of salmon until I introduced him to this recipe... now he has a mini-celebration when I tell him it's on deck for dinner. Very quick, healthy (delicious too!), and light on labor, I'd strongly suggest anyone to give this recipe a go."
"Great! Did it on a cedar plank on the BBQ, turned out awesome!"