Yum! I love salmon. Its relatively inexpensive, compared to some of the other fish out there, and its so good for you. The meaty texture of the salmon lets me almost get away with imagining I’m eating some good ol’ MEAT and not some wimpy fish, like rainbow trout (which is good too, but you know, its got a delicate, very flaky texture).
This is a delicious salmon dish and definitely does not disappoint. Its flavored with a marinade that gives it just enough kick without overpowering the distinct flavor of the salmon. I found the original recipe on allrecipes.com, but have adjusted it to my tastes. This is a quick and simple recipe, just make the marinade, marinate the fish, pop in the oven and serve. Happily, our guests seem to love it.
Firecracker Salmon, adapted from allrecipes.com
6 (4 ounce) salmon fillets
4 T. vegetable oil
4 T. light soy sauce
4 T. white balsamic vinegar
2 stalks green onions, chopped
3 t. brown sugar
4 cloves garlic, minced
1 1/2 t ground ginger
2 t. crushed red pepper flakes
1 t. sesame oil
1/2 t. kosher salt
Place the salmon fillets in a glass dish. An 8×8 baking dish will work fine, just as long as the dish used is nonmetal and nonporous. In a separate bowl, mix together the remaining ingredients (all ingredients but the salmon), making sure they are well combined. Pour over the salmon. Cover the dish with saran wrap and allow the fish to marinade for 1 hour in the refrigerator*.
In the meantime, line a cookie sheet or 9×13 baking pan with aluminum foil. No need to oil the pans. Preheat the oven to 350 degrees F. Once the salmon have marinated for 1 hour, take the fillets and arrange them on the baking pan, spacing them evenly apart. Spoon some of the marinade over each fillet. Bake on the center rack at 350 degrees F for approximately 20 minutes or until the fish flakes easily with a fork. Serve immediately.
*Note: if you like the salmon spicier, increase the marinating time. I’ve marinated the salmon as long as overnight and found that the salmon becomes quite spicy and peppery, which I don’t like. One hour in the marinade seems to suit my tastes, but feel free to increase/decrease as you like.