Firecracker Grilled Alaskan Salmon

Firecracker Grilled Alaskan Salmon has become one of my absolute favorite ways of preparing salmon. Fillets grilled in a tangy, tasty and spicy sauce. I like to serve it with some grilled or oven baked thick potato wedges on the side, and maybe some fresh boiled or grilled sweet corn on the cob.

(Photo Attributed to Author: Petar Milošević)

Firecracker Grilled Alaskan Salmon Recipe-

Ingredients:

8 wild caught Alaskan salmon fillets (6 to 8 oz. each)
1/2 cup peanut oil
olive oil spray can
6 tbsp. soy sauce
6 tbsp. balsamic vinegar
6 tbsp. green onions, chopped
4 tsp. brown sugar
4 large cloves garlic, minced
2 tbsp. freshly ground ginger root
2 tbsp. crushed red pepper flakes
1 tbsp. sesame oil
1 tsp. freshly ground coarse sea salt
lemon quarters, for serving (optional)

Directions:

Place salmon filets in a medium sized porcelain or glass bowl. In another medium sized bowl, combine the peanut oil, vinegar, green onions, brown sugar, soy sauce, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together thoroughly, and then pour this mixture pour over the fillets. Cover the bowl and let the fish marinate in the refrigerator for at least 4 hours – even longer is better.
Prepare your outdoor gas or charcoal grille, heating it up to medium high, with the grate about 5 inches away from the heat source. You will want to lightly oil the grate. Or, and I like this because it makes cleanup easier, layer the grate with some aluminum foil. Spray the surface lightly with some olive oil, then puncture the foil with a meat fork all over every few inches apart. Place the fillets then on the foil.
Grill the fillets for 10 minutes per inch of thickness. (Measure them at thickest part). Turn the fillets over halfway through the cooking. You will know the fish is done when it flakes easily when prodded lightly with a fork.
After you are done grilling, remove the fillets from the grille and allow them to “set up” for 3 or 4 minutes before serving.
Serve your Firecracker Grilled Alaskan Salmon while still nice and warm, with some lemon wedges to squeeze over them (optional).

Note: For more delicious recipes from Alaskan cuisine, click here.