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. If you’re trying to maintain healthy eating habits, but want to enjoy your backyard grill, this Grilled Firecracker Salmon recipe will not disappoint. Grilled salmon is a favorite of mine and this recipe, in particular, is a great way to add a little sweet and heat to a healthy protein.
Grilled Firecracker Salmon
- 4 salmon fillets 6 ounces each
- 1/4 cup vegetable oil
- 2 green onion medium sized, chopped
- 2 tablespoon low sodium soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon sambal chili sauce
- 2 teaspoons brown sugar
- 1 ¼ teaspoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon salt
- Place salmon side down in a large glass baking dish.
- Combine marinade ingredients, and let stand for 2-3 minutes, and stir once more to make sure 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 350-375 degrees F.
- Oil grill grates well right before adding the fish. To do this, saturated a folded paper towel with a high smoke point oil like grapeseed or olive oil. Using outdoor cooking tongs, grab ahold of the oil paper towel and apply liberally 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 of the grate, and flip.
- Once an internal temperature reaches 145 degrees F, the fish is done. Remove, plate, and serve.