This grilled firecracker salmon is incredibly flavorful, flaky, and super easy to make. Whether you’re making it for a weeknight meal or a special occasion, this fish recipe is sure to please!

These salmon fillets are marinated in a sweet and spicy, garlic sauce and then grilled to perfection. Serve this grilled firecracker salmon with grilled bok choy and rice, or smoked baked potatoes!

Salmon Recipe Ingredients

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

Marinating 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 1 hour to infuse flavor.

Grilling the Salmon:

• Preheat grill for medium heat, or 350-375 degrees F. *See below for plank and sauce methods.
• 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 reaches 145 degrees F, the fish is done. Remove, plate, garnish with optional sauce and sesame seeds, and serve.
• Store leftovers in an airtight container for 2-3 days.

Additional cooking methods

• 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 salmon fillets on a parchment-lined baking sheet, and bake in a 350-degree preheated oven for 20 minutes (depending on thickness) until it reaches doneness.
• For extra sauce: Double the marinade recipe, place half of it in a microwave safe bowl, and microwave in 20 second intervals until sugar has dissolved. Brush mixture on during the second half of cooking, or drizzle over salmon right before serving.

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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.

Course Main Course

Cuisine African

Keyword grilled fish recipes, grilled salmon

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Calories 294kcal

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
• 1 tablespoon sesame seeds

Instructions

• Place salmon skin side down in a large glass baking dish. *See note section alternative cooking methods and making a serving sauce.
• 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, garnish with optional sauce and sesame seeds, and serve.

Notes

• 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.
• For extra sauce: Double the marinade recipe, place half of it in a microwave safe bowl, and microwave in 20 second intervals until sugar has dissolved. Brush mixture on during the second half of cooking, or drizzle over salmon right before serving.

Nutrition

Calories: 294kcal | Carbohydrates: 6g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 777mg | Potassium: 912mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg

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