Grilled Firecracker Salmon

🧂 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

• 1 Place salmon skin side down in a large glass baking dish. *See note section
  alternative cooking methods and making a serving sauce.
• 2 Combine marinade ingredients, and let stand for 2-3 minutes, stir a few times
  until sugar and salt have dissolved.
• 3 Pour mixture over salmon. Cover the dish with plastic wrap, and place into the
  refrigerator for 45 minutes to 1 hour.
• 4 Preheat grill for medium heat, or 350 degrees F.
• 5 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.
• 6 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.
• 7 Once the internal temperature reaches 145 degrees F, the fish is done. Remove,
  plate, garnish with optional sauce and sesame seeds, and serve.

Nutrition Info