Firecracker Grilled Alaskan Salmon

Author: Don Miller


We are at the peak of Alaskan Fresh Salmon Season that runs from May into September, so now is the time to plan a meal centered on Alaskan salmon. Besides the great taste, Wild Alaskan Salmon is:

  • Free from artificial coloring, growth hormones, pharmaceuticals and other unnatural chemicals.
  • High in Omega-3 oils which have been shown to lower cholesterol and decrease the risk of heart disease as well as lower triglycerides.
  • Naturally abundant in many essential nutrients and vitamins including Vitamins A, C, D and E, niacin and Vitamin B-12.
  • An excellent source of protein.
  • Low in saturated fats and low in calories.

Short of buying fresh salmon off the docks in Kodiak, Alaska—the next best thing is to purchase from a reputable grocery store. Do not be afraid to ask questions about what species of salmon they are selling, where it was caught and when. If it is fresh, it is well-regulated by the Alaskan seafood board that meets and surpasses the most rigorous sustainable practices offered by third party regulators and certifiers.


Firecracker Grilled Alaskan Salmon

4 4-ounce Alaska salmon steak fillets (4 to 6 ounces each)
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1 1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon grated ginger
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon sesame oil
1/8 teaspoon salt

1. Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours.

2. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. *Be sure to turn halfway through cooking.