Firecracker Salmon

Yield: Serves 4


  • 4 6-ounce salmon steaks or fillets
  • 1/4 cup peanut oil
  • 2 tablespoon soy sauce
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon chopped green onions
  • 2 teaspoons brown sugar
  • 2 teaspoons red pepper flakes
  • 1 clove garlic, minced
  • 3/4 teaspoon grated ginger
  • 1/2 teaspoon sesame oil
  • salt and pepper to taste


Combine all ingredients except the salmon. Place salmon in a large resealable bag (or two). Pour marinade mixture over top. Force all the air from the bag and seal. Place in the refrigerator and marinate for 1 to 2 hours. Preheat grill. Remove fish from bag and place on a hot grill. Brush with some of the marinade and discard the rest. Cook over a high heat for about 4 to 5 minutes per side or until done. Time might vary because of the thickness of the fish. When salmon flakes easily an is a consistent color and texture through the middle remove from grill and serve.