Good recipe. Although I would've prefer it to be a little saltier. The sesame oil really bring out the flavors of the salmon.

I gotta tell you: I HATE salmon in most forms. But this recipe has reformed me. Definitely a keeper!

This was tasty.

happy day! this is the perfect recipe for a summer grilled meal! I just served this up to my husband and son to rave reviews. i marinated the fish for 24 hours and grilled in foil in the gas grill on low. we had fresh (15 min. out of the garden) green beans and sauted summer squash. wow! a glass of sauvingon blanc rounds out all those flavors and makes for a joyful dinner. thanks for a great keeper!

FANTASTIC! I used Whole Foods' Norwegian Salmon, olive oil instead of peanut oil, and marinated for almost an hour. Was fabulous!

I marinated the fish for 28 hours before grilling. It was a big hit.

Amazing!

Love it, yum, don't change a thing.

Excellent flavors - I reduced oil a lot, but kept the rest as is. Was delicious - thanks for sharing!

Yum! I took another reviewers advice and simmered the leftover marinade and then skimmed off some of the oil. Used for extra on the fish as well as on some steamed brown rice. I also took a reviewers advice and halved the red peppers...glad I did, it was just spicey enough!

I used fresh wild Sockeye for this and found the flavors full and rich without overwhelming the flavors of the salmon. I didn't think it was overly spicy but my 4-year-old said it was too spicy for him.

This is very good. I find it a bit too richly flavoured for me as I think it masked the natural salmon. But would do it again or for a party.

I haven't tried this yet, but I will. It sounds fabulous, but I have a question. Most recipes call for marinating fish for only a short time. Long marinating is supposed to turn the fish mushy. Any comments?

This recipe makes the best tasting Salmon I have ever had. I am sure it is good with any kind of Salmon although I have only had it with fresh caugh King Salmon. The only thing I did different than the recipe called for is let it marinate longer than 4 to 6 hours. Mine marinated for about 24 hours or so. AWESOME RECIPE!

My husband was not a fan, though he's not a salmon fan to begin with. I thought it was ok for a salmon recipe but have certainly had better.

My son came for dinner the night I tried this and he declared it restaurant quality. (I'm pretty sure he meant gourmet restaurant - not Long John Silvers.) My husband and I thought it was excellent also, even though I made one change that was, in retrospect, a big mistake. I know this is called "Firecracker" salmon, but 2 teaspoons of red pepper flakes really scared me so I decreased the amount to 1/2 teaspoon. As I said, big mistake. Next time, I'll be brave and try 1-1/2 teaspoons! The best advice I have to offer on this recipe, besides not scrimping on the red pepper flakes, is DO NOT substite another oil for the peanut oil. I had never cooked with peanut oil before, always substituing another oil. This time I decided to bite the bullet and buy a rather expensive, unrefined peanut oil that requires refrigeration after opening. What an amazing aroma of roasted peanuts wafted out of that little bottle when I unscrewed the lid. I'll never substitute again.