1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (141g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar 1/4 teaspoon pepper
Calories 265
Calories from Fat 156		(59%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 734mg		30%
Potassium 408mg		11%
Total Carbohydrate 3.1g		1%
	Dietary Fiber 0.3g	1%
	Sugars 2.0g
Protein 23.5g		47%
detailed view... how is this calculated?

Menus using this recipe:

Firecracker Salmon OAMC

Recipe #108401 | 20 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Spankie
Jan 15, 2005

Had this at my sisters and had to find the recipe on the web. Even folks who don't care for salmon love this recipe. I tweaked it a little to lower the sodium and fat. Update: I bought some frozen salmon, made the marinade, and poured into Seal-A-Meal bags with the frozen salmon, and put all in the freezer. Defrosted in the frig overnight. Yum, yum. Pulling the air out with a Seal-A-Meal or Food Saver draws the marinade deep into the fish. Also used the marinade on a very thick sirloin steak for two. Wow! Going to try it on chicken, too.

SERVES 8 (change servings and units)

Ingredients

8 (4 ounce) salmon fillets
1/2 cup peanut oil
1/4 cup light soy sauce
1/4 cup balsamic vinegar
1/4 cup green onion, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1
Whisk together all ingredients except filets in medium bowl.
2
Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
3
OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
4
Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
5
Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
6
Grill 10 minutes per inch of thickness, turning halfway through cooking.
7
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).

Questions about this recipe?

Featured Reviews for This Recipe

From: Shahana

On Nov 2, 2009

An interesting dish that tasted quite good. I did use canola oil instead of peanut oil as I was broiling the fish. Next time however I will cut the soy sauce in half as the "light" soy sauce has 580mg of sodium in each 1 tablespoon (that's 1/16th of a cup). I also will omit the extra salt the recipe calls for.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: mksmith

On Mar 3, 2009

Great salmon dish! My first batch was a bit overwhelming because our dinner plans changed and the salmon marinated overnight. The second batch I blackened and it was delicious. The sauce really carmelizes and it is a bit gooey! We will definitely use this one again. My leftovers will go into a salad.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Andrea in NH

On Feb 25, 2007

The different flavors blended nicely. I used olive oil, omitted the salt and baked it at 400 for 15 minutes. This will be often made.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Gatorbek

On Feb 13, 2008

This is an excellent recipe that I've been making for years - I was going to post it, and voila! It's already here! This is BY FAR the best salmon recipe I've ever tried, and we eat a lot of salmon. I always buy a large salmon fillet from Sam's and cut it into meal-sized portions, then vacuum seal and freeze them in the marinade. Thawing the frozen, sealed bags in warm water takes less than 30 minutes, or about the time it takes to heat up the grill. Absolutely delish, very little work involved, and perfect every time. Thanks for posting!