Firecracker Grilled Salmon


  • 8 (4 oz.) fillets salmon
  • 1/2 cup vegetable oil
  • 4 tbsp. low-sodium soy sauce
  • 4 tbsp. balsamic vinegar
  • 1/4 tsp. onion powder
  • 3 tsp. Splenda sugar
  • 2 tsp. garlic, minced
  • 1 1/2 tsp. ground ginger
  • 2 tsp. crushed red pepper flakes
  • 1 tsp. sesame oil
  • 1/2 tsp. salt
  • 1 tbsp. cornstarch
  • 2 tbsp. water

Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the vegetable oil, soy sauce, vinegar, onion powder, Splenda 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, skin side up, 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 so the skin is facing down. When cooked through, remove skin from salmon with a metal spatula.

Meanwhile, heat leftover marinade over medium heat in a small saucepan. Combine cornstarch and water in a separate bowl and add to sauce. Cook until heated through, about 5 minutes.

Drizzle the sauce over top of the salmon. Serve immediately. 

by The Savvy Kitchen