Best Firecracker Salmon Recipes

FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
• Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

FIRECRACKER GRILLED SALMON

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

FIRECRACKER SALMON

Steps:

• Combine 1/4 cup maple syrup, 1/2 of the jalapeno pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
• Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
• Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.

FIRECRACKER SALMON STEAKS

Steps:

• In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings. , 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.

FIRECRACKER SALMON OAMC

Steps:

• Whisk together all ingredients except filets in medium bowl.
• Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
• OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
• Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
• Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
• Grill 10 minutes per inch of thickness, turning halfway through cooking.
• NOTE: I substitute olive oil for the peanut oil, and then bake or broil the filets (olive oil does not stand up well to the intense heat of an outdoor grill).

FIRECRACKER GRILLED SALMON OR OCEAN TROUT

Steps:

• Place salmon fillets in dish for marinating.
• In a bowl combine all other ingredients.
• Pour over fish and marinate in fridge for 4-6 hours.
• Grill fillets on BBQ until cooked to your liking.

FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon in glass dish. In a small bowl, whisk together remaining ingredients, and pour over salmon. Cover with plastic wrap and refrigerate 4-6 hours. when ready to cook, preheat grill. Remove salmon and place on well oiled grill. Grill for 10" per inch of thickness, turning halfway through. Serve

FIRECRACKER SALMON WITH SPICY MOLASSES

Steps:

• Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth.
• Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more.
• Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish.
• Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.

SALMON FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals.
• Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

FIRECRACKER GRILLED ALASKA SALMON RECIPE

Steps:

• 1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. 2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. 3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking. Amount Per Serving Calories: 307 | Total Fat: 21.5g | Cholesterol: 63mg

FIRECRACKER GRILLED SALMON

Steps:

• Whisk together all ingredients except salmon. Place 6 6 oz salmon fillets in a gallon-sized resealable bag and pour marinade over. (reserve 1/4 cup for glaze).
• Seal and allow to marinate in refrigerator 30 minute.
• Remove salmon from marinade and discard marinade. Grill salmon on a hot grill 4 to 5 minutes or until cooked through. Baste with reserved marinade while grilling.

FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
• Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

FIRECRACKER GRILLED SALMON RECIPE - (4.4/5)

Steps:

• Place salmon fillets in a large zip-top plastic freezer bag. Whisk together oil, soy sauce, balsamic vinegar, honey, chopped garlic, dried crushed red pepper, ground ginger, sesame oil, salt and onion powder. Pour over salmon, reserving 1/4 cup mixture. Seal and chill 30 minutes. Preheat grill to 400 degrees. Remove salmon from marinade; discard marinade. Grill salmon, without grill lid, 4 to 5 minutes or until fish is cooked through and flakes with a fork, turning occasionally and basting with reserved marinade. Remove from grill and discard skin.

WHOLE FOODS FIRECRACKER SALMON

Steps:

• In a small bowl, whisk together peanut oil, vinegar, green onions, soy sauce, ginger, brown sugar, sesame oil, chile flakes and garlic. Arrange salmon fillets in a wide, shallow dish and pour marinade over them to coat evenly. Cover and refrigerate for 4 to 6 hours. Prepare a grill for medium heat cooking. Using a grill brush, brush the grill grates with canola oil. Remove salmon from the marinade, shaking off any excess. Arrange salmon and peppers on the grill grates. Grill salmon, flipping once, until fish is just cooked through and flakes easily with a fork, about 8 to 10 minutes. (Alternatively, wrap each fillet in foil to form a packet and grill for 20 to 25 minutes.) Grill peppers, flipping frequently until soft and evenly charred, about 8 minutes. Slice and scatter over the top of grilled salmon and serve.