Based on our experience with an earlier version of Firecracker Salmon, we decided to try it again, taking into account our feedback from the first attempt. This is what we ended up with:
1.0 lb salmon fillet
0.5 cup peanut oil
4.0 tbsp soy sauce
4.0 tbsp balsamic vinegar
1.0 bunch of green onions, chopped
1.0 tbsp Splenda
1.0 tbsp minced garlic
1.0 tsp minced ginger
2.0 tbsp crushed red pepper flakes
1.0 tsp sesame oil
0.5 tsp fresh ground salt
1.0 tsp fresh ground pepper
0.5 tsp guar gum (as thickener)
I mixed up all of the above (except for the salmon) in a tupperware bowl so that everyting was thoroughly integrated. I then placed the salmon filets face down (skin-side up) inside a 1 gallon ziploc bag. I then poured about 2/3rds of the marinade into the ziploc bag, pressed out most of the air, and let it marinade overnight (a full 24 hours) in the fridge. I left the remaining 1/3rd in the tupperware bowl, and kept it in the fridge.
For cooking, I crafted a few shallow aluminum foil boats, and placed them onto a preheated grill (medium high temp). I placed each of the filets skin-side down in the aluminum trays, then poured the remaining marinade over them. I cooked them for 18 minutes at medium-high with the lid closed to ensure that the thicker parts were fully cooked.
The filets were served hot, and we sprinkled on some of the left-over marinade that we'd kept in the fridge.
The results were completely outstanding. The flavors permeated the salmon but didn't overwhelm it. The increase in the redpepper flakes that Young requested turned out to be just right.
The only improvement? I would spray the aluminum trays with a bit of cooking spray before placing the salmon filets on them. After almost 20 minutes of cook time, it took some work to separate them.





