Firecracker Grilled Salmon

8 (4-oz) salmon fillets
1/2 c peanut oil
4 T soy sauce
4 T balsamic vinegar
2 green onions, chopped
3 T brown sugar
1 T garlic, minced
1.5 tsp minced ginger
1 tsp Mild Chili Spice Mix (instead of 2 tsp crushed red pepper flakes)
1 tsp sesame oil
1/2 tsp salt

Combine peanut oil to salt in a zip-top plastic bag; add salmon fillets and seal.
Marinate in refrigerator 30 to 45 minutes, turning occasionally. Remove fish from
bag; discard marinade.

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.

Note: Yields 1.5 c marinade. Could reduce oil (try half the amount of peanut oil
and no sesame oil). Double the marinade recipe for 3.5 lbs salmon.

Awesome glaze! We have made this several times. It is a family favorite.

Author’s note: “Salmon usually does quite well unadorned, but this hot and sassy
marinade makes this grilled salmon even more delicious. With lots of zippy
ingredients, you can’t go wrong.”

Source: Modified from, submitted by Christine L.