Firecracker Grilled Salmon

Happy fourth of July! In honor of today's holiday, I give you Firecracker Grilled Salmon. Today's holiday was always one of my favorites growing up. The six of us would make our way up to New York to go to a huge gathering at my grandparents' house. We'd have a huge BBQ with every type of food you can imagine, go to the nearby deserted gas station to play a family game of wiffle ball and then later on in the evening set off a ton of (illegal) fireworks. Those are some memories I'll never forget. And it's probably why I'm still obsessed with fireworks to this day.

Firecracker Grilled Salmon tastes just how it sounds. It's fiery and spicy and delicious. If you can handle some heat, this will be right up your alley. If not, I'd scale back on the amount of red pepper flakes you put in. But regardless, it's a great way to celebrate our independence! Grilling out with family and friends...sounds like a great celebration to me. Enjoy!

Printable Recipe

Ingredients

• 8 (4 oz.) fillets salmon
• 1/2 cup vegetable oil
• 4 tbsp. low-sodium soy sauce
• 4 tbsp. balsamic vinegar
• 1/4 tsp. onion powder
• 3 tsp. Splenda sugar
• 2 tsp. garlic, minced
• 1 1/2 tsp. ground ginger
• 2 tsp. crushed red pepper flakes
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 tbsp. cornstarch
• 2 tbsp. water

Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the vegetable oil, soy sauce, vinegar, onion powder, Splenda 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, skin side up, 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 so the skin is facing down. When cooked through, remove skin from salmon with a metal spatula.

Meanwhile, heat leftover marinade over medium heat in a small saucepan. Combine cornstarch and water in a separate bowl and add to sauce. Cook until heated through, about 5 minutes.

Drizzle the sauce over top of the salmon. Serve immediately. 

Source: Adapted from All Recipes