Firecracker Grilled Alaska Salmon Recipes

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.

Steps:

• Place salmon fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover and marinate in refrigerator one hour. Remove salmon from marinade and place skin-side down on a very well-oiled, heated grill 5 inches from coals. Grill 8-10 minutes per inch of thickness, turning half way through cooking.

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.

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.

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.

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