Firecracker Salmon OAMC

Firecracker Salmon OAMC

Time: 20 mins


  • 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


  • 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).
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