Firecracker Salmon With Spicy Molasses Recipes

FIRECRACKER SALMON

Steps:

• In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.
• Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
• Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).
• Preheat oven to 370°F (190°C). Heat an oven proof skillet over medium heat with a small drizzle of oil.
• Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)Transfer to plate and repeat with remaining salmon.
• Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.Bake for 8-10 minutes, or until cooked to your liking.Serve warm with chopped chives.

FIRECRACKER SALMON WITH SPICY MOLASSES

Steps:

• Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth.
• Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more.
• Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish.
• Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.

FIRECRACKER SALMON

Steps:

• Combine marinade ingredients in a small bowl until sugar and salt have dissolved.
• Place salmon in a large resealable bag (or two, if needed).
• Pour marinade mixture over top, making sure fish is well coated.
• Force all the air from the bag and seal.
• Place in the refrigerator to marinate for 1 hour.
• Preheat grill for medium high heat.
• Make sure to oil the grill grates well before grilling fish. This will keep the fish from breaking during the cooking process.
• Remove fish from bag and place on a hot grill.
• Brush liberally 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 (between 145 F and 150 F). Time might vary because of the thickness of the fish.
• Once fish has cooked, remove from grill and serve with your favorite sides.

FIRECRACKER SALMON

Steps:

• Combine 1/4 cup maple syrup, 1/2 of the jalapeno pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
• Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
• Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.

FIRECRACKER SALMON STEAKS

Steps:

• In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce.

FIRECRACKER GRILLED SALMON

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

FIRECRACKER SALMON OAMC

Steps:

• Whisk together all ingredients except filets in medium bowl.
• Place filets in a glass baking dish, cover with marinade, cover, and refrigerate 4 to 6 hours.
• OR: Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
• Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
• Prepare outdoor grill with coals about 5 inches from grate; oil or spray grate lightly.
• Grill 10 minutes per inch of thickness, turning halfway through cooking.
• NOTE: I substitute olive oil for the peanut oil, and then bake or broil the filets (olive oil does not stand up well to the intense heat of an outdoor grill).