Outback Steakhouse Firecracker Salmon Recipes

COPYCAT OUTBACK STEAKHOUSE GRILLED SALMON RECIPE

Steps:

• In a bowl, mix together the sour cream, mayonnaise, basil, lemon juice, 2 tablespoons of horseradish, and 1 teaspoon of soy sauce.
• Add 1/2 teaspoon of salt and pepper, mix, and set aside.
• Combine the olive oil, 1/2 tablespoon of horseradish, garlic powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt in a bowl.
• Add 1/2 teaspoon of soy sauce and mix using a whisk until ingredients are well combined.
• Brush seasoning sauce to both sides of the salmon.
• Grease and heat the grill at medium-high heat.
• Cook the salmon for 5 minutes on each side.
• Serve on a plate and garnish, and you're all set!

OUTBACK STEAKHOUSE FIRECRACKER SALMON RECIPE

Steps:

• Take a shallow bowl and add ginger and garlic to it. Then, add chili flakes, brown sugar, soy sauce, sriracha, and chili sauce to it. Give them a mix and set the bowl aside.
• Then, take the salmon and season it with paprika, salt, and pepper. Place the salmon fillets in the shallow bowl and turn them to coat them evenly with the sauce.
• Cover the bowl with plastic wrap and place the bowl in the refrigerator for 2 hours.
• After that, take the bowl out and keep the oven preheated at 370°F. Place the skillet over medium heat and sear the salmon in it for 2-3 minutes on each side.
• After you have seared all the salmon fillets, place the skillet in the oven. Bake the fillets for 8-10 minutes.
• Then, take them out and let them cool a bit. Garnish the fillets with some chives and serve.

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 ALASKA SALMON

Steps:

• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown 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 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.