Firecracker Asian Salmon

I tried this recipe for the first time last night with some fresh kokanee and it was great! Give it a try and let me know what you think.

Ingredients

1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar (or sub rice vinegar or red wine vinegar)
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
8 (4 ounce) fillets salmon

Instructions

1. In a gallon-sized ziptop bag, all ingredients except salmon filets. Zip and shake to
combine.

2. Add the salmon filets to the marinade, close the bag, and refrigerate for an hour.

3. You’ve got two cooking methods to choose from:

Cooking Method #1:

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.

Cooking Method #2:

Bake in a preheated 400 degree oven for 20 minutes and it’s perfect!

My wife has been using it with kokes and trout for about 3 years, one of our favorite ways to cook it. Also has a nice recipe for a sesame/teriyaki/cilantro/garlic marinade that is out of this world!

gorgehunter post up that recipe please,this firecracker one sounds awesome will give it a try..