Firecracker Salmon Steaks Recipe
Firecracker Salmon Steaks Recipe photo by Taste of Home

Firecracker Salmon Steaks Recipe

Publisher Photo
Red pepper flakes and cayenne provide the fiery flavor that gives these salmon steaks their name. Basting the fish with the zippy sauce while grilling creates a glossy glaze. —Phyllis Schmalz of Kansas City, Kansas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup chili sauce
  • 1/4 cup packed brown sugar
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh gingerroot
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, optional
  • 4 salmon steaks (6 ounces each)

Nutritional Facts

One serving equals 373 calories, 17 g fat (4 g saturated fat), 106 mg cholesterol, 565 mg sodium, 22 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.

Directions

  1. In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce. Yield: 4 servings.
Originally published as Firecracker Salmon Steaks in Light & Tasty August/September 2002, p31

Nutritional Facts

One serving equals 373 calories, 17 g fat (4 g saturated fat), 106 mg cholesterol, 565 mg sodium, 22 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.

This recipe pairs well with a full-bodied white wine.

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Reviews for Firecracker Salmon Steaks

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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MY REVIEW
Reviewed Mar. 4, 2013

This recipe is a keeper for real. I loved the flavor combination. Spicy, tangy and sweet.

MY REVIEW
Reviewed Aug. 1, 2012

I added some maple syrup to make the sauce a bit thicker because I baked it in the oven. 15 min @ 400F. Delicious!

MY REVIEW
Reviewed Jun. 15, 2010

My husband and father (a fish connoisseur) both agreed this was a keeper!

MY REVIEW
Reviewed Jan. 24, 2010

One of my favorite salmon dishes!! Wonderful!

MY REVIEW
Reviewed Jun. 18, 2009

Use 1/2 t ground ginger if you don't have fresh gingerroot.

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