Firecracker Grilled Salmon

Firecracker Grilled Salmon

Serves 4

A blend of sweet and spicy, try this salmon next time you light up the grill. Since there is sugar in the marinade, make sure to oil your grill well or wrap each fillet loosely in heavy foil and place directly on grill to avoid sticking.

  • 4 (4- to 6-ounce) skinless, boneless salmon fillets
  • 1/4 cup peanut oil
  • 2 tablespoons rice vinegar
  • 2 green onions, thinly sliced
  • 2 tablespoons low-sodium soy sauce
  • 1 (1-inch) piece fresh ginger, grated
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red chile flakes (or more to taste)
  • 1 clove garlic, finely chopped
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Whisk together peanut oil, vinegar, green onions, soy sauce, ginger, sugar, sesame oil, chile flakes and garlic in a small bowl to make a marinade. Arrange salmon fillets in a wide, shallow dish and pour marinade over them evenly. Cover dish with plastic wrap and refrigerate for 4 to 6 hours.

Remove salmon from marinade and place on a well-oiled grill about 5 inches from the coals. Grill, flipping once, until fish is just cooked through and flakes easily with a fork, about 8 to 10 minutes per inch of thickness, measured at the thickest part of each fillet. (Alternately, wrap each fillet in foil to form a packet and cook over medium heat for 20 to 25 minutes.)

Nutritional Info: 
Per Serving:260 calories (120 from fat), 14g total fat, 2g saturated fat, 80mg cholesterol, 330mg sodium, 4g carbohydrate (0g dietary fiber, 4g sugar), 29g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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