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Grilled Firecracker Salmon

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This succulent grilled firecracker salmon is flaky, delicious and easy to make. Think of it as an easy weeknight fish recipe fit for company!

These salmon fillets are marinated in a sweet and spicy Asian-inspired sauce and then grilled to perfection. Serve this grilled firecracker salmon with grilled vegetables or smoked baked potatoes

Ingredients for Grilled Firecracker Salmon:

  • 4 salmon fillets, 6 ounces each
  • Vegetable oil
  • Green onions 
  • Soy sauce
  • Balsamic vinegar
  • Sambal chili sauce (substitute with sriracha, or 1 teaspoon pepper flakes)
  • Brown sugar
  • Sesame oil
  • Garlic 
  • Ginger
  • Salt

firecracker-salmon-blog-graphic

How to Make Grilled Firecracker Salmon:

  • Place salmon skin-side down in a large glass baking dish.
  • Combine marinade ingredients, let stand for 2-3 minutes, stir a few times until sugar and salt have dissolved.
  • Pour mixture over salmon. Cover the dish with plastic wrap, and place it into the refrigerator for 45 minutes to 1 hour.

Grilling the Salmon:

  • Preheat grill for medium heat, or 350-375 degrees F.
  • Oil grill grates right before adding the fish. To do this, saturate a folded paper towel with a high smoke point oil like grapeseed or olive oil. Using outdoor cooking tongs, grab hold of the oil paper towel and apply oil onto grill grates. Make a few passes.
  • Remove salmon from marinade and place onto grill skin side down. Brush some of the marinade on the flesh portion of the fish, and discard the rest. 
  • Close the lid and let the fish cook for 4-5 minutes per side (depending on thickness). 
  • To turn, use a large outdoor cooking spatula or two spatulas to work the fish off the grate gently, then flip.
  • Once the internal temperature of the grilled firecracker salmon reaches 145 degrees F, the fish is done. Remove, plate, and serve.

Tips:

  • You can plank cook this grilled firecracker salmon OR cook it in your oven! 
  • For plank cooking: Soak wood planks for 30 minutes in water and blot dry before using. Place fillets onto planks skin side down and place onto the grill for 12-15 minutes, or until the internal temperature reaches 145 degrees F. There is no need to turn the fish if it’s on a plank.
  • For oven cooking: Place fish fillets on a parchment-lined baking sheet, and cook in a 350-degree oven for 20 minutes (depending on thickness) until it reaches doneness.
Grilled Firecracker Salmon

Grilled Firecracker Salmon

These salmon fillets are marinated in a sweet and spicy Asian inspired sauce and then grilled to perfection This dish can be served up with your choice of vegetable or carb.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: African
Keyword: grilled fish recipes, grilled salmon
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

  • 4 salmon fillets 6 ounces each
  • Marinade:
  • 3 tablespoons vegetable oil
  • 2 green onions chopped
  • 2 tablespoon soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sambal chili sauce (substitute with sriracha, or 1 teaspoon pepper flakes)
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger or 1/4 teaspoon ginger powder
  • 1/4 teaspoon salt

Instructions

  • Place salmon skin side down in a large glass baking dish.
  • Combine marinade ingredients, and let stand for 2-3 minutes, stir a few times until sugar and salt have dissolved.
  • Pour mixture over salmon. Cover the dish with plastic wrap, and place into the refrigerator for 45 minutes to 1 hour.
  • Preheat grill for medium heat, or 350 degrees F.
  • Oil grill grates right before adding the fish. To do this, saturate a folded paper towel with a high smoke point oil like grapeseed or olive oil. Using outdoor cooking tongs, grab hold of the oil paper towel and apply oil onto grill grates. Make a few passes.
  • Remove salmon from marinade and place onto grill skin side down.
    Brush some of the leftover marinade on the flesh portion of fish, and discard the rest.
    Close the lid and let fish cook for 4-5 minutes per side (depending on thickness). To turn, use a large outdoor cooking spatula or two spatulas, to gently work the fish off the grate, then flip.
  • Once the internal temperature reaches 145 degrees F, the fish is done. Remove, plate, and serve.
  • You can plank cook this fish and cook it in your oven too!
    For plank cooking: Soak wood planks for 30 minutes in water and blot dry before using. Place fillets onto planks skin side down and place onto the grill for 12-15 minutes, or until the internal temperature reaches 145 degrees F. There is no need to turn the fish if it's on a plank.
    For oven cooking: Place fish fillets on a parchment-lined baking sheet, and cook in a 350-degree oven for 20 minutes (depending on thickness) until it reaches an internal temperature of 145 degrees F.

Notes

Photo by: Sabrina Baksh
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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